Chia Seed & Coconut Pudding with Raspberry Sauce

Chia seeds are so interesting.  It's hard to imagine that something so tiny has so much energy and goodness packed into it.  There's actually a long list of benefits to consuming chia seeds, including omega-3 fatty acids, manganese, and protein just to name a few.

I'm especially interested in the fact that chia seeds have been shown to improve blood pressure in diabetics, and that they are currently being studied as a natural treatment for diabetes.  Because of its nature of turning gelatinous when mixed with fluids, they have the ability to slow down digestion helping to prevent sugar spikes in your blood, and this in turn can help fight insulin resistance as well as help lower LDL and TGL cholesterols!  

Needless to say, I'm always looking for ways to incorporate these little seeds into our diet.  Sometimes I'll sprinkle it in our morning yogurt, or throw it into whatever I happen to be baking. I've also made the Mint Cocoa Bars with Chia seeds in the past.  This particular panna cotta like dish, is one I discovered over at Le Pain Quotidien.  It tasted so creamy and delicious I knew I had to try to recreate it.  It was a happy day when I discovered that the recipe is actually incredibly simple with really only 3 ingredients, and requires almost no sugar  :)  This makes for a perfect snack or dessert when you want a little something indulgent without it actually being too indulgent, or even for breakfast!

{Chia Seed & Coconut Pudding with Raspberry Sauce}

from Le Pain Quotidien

makes 4 servings

1 14oz can coconut milk (I used light)

5-6 tbsp chia seeds

for the sauce

1sm package of fresh raspberries (you can use frozen)

2tbsp of coconut sugar (or stevia, or maple syrup or any alternative sugar)

1/4cup water

pinch of salt

1. Mix the coconut milk and chia seeds in a bowl for a couple of minutes, and pour into individual ramekins or cups. Chill them in the fridge for a few hours.

2. In a small pot, cook together the the sauce ingredients until the sugar dissolves and raspberries have broken down. Pour into a bowl and let cool.

3.  When the pudding is ready, you can either pop them out of the ramekins onto a plate and pour the sauce over or simply pour the sauce into the cups and serve as is.