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Coconut Cardamom Chia Pudding with Blueberry Ginger Compote
Coconut Cardamom Chia Pudding with Blueberry Ginger Compote
Prep Time 1 hour
Cook Time 15 minutes
Passive Time 45 minutes
Servings
2 servings
Ingredients
  • 1 cup coconut milk
  • 1 pod cardamom split to reveal seeds
  • 1/2 tsp honey
  • 1/4 cup chia seeds
  • 1/4 cup blueberries
  • 1 small slice ginger
  • 1 tbsp water
  • 1 tsp lemon juice freshly squeezed
Prep Time 1 hour
Cook Time 15 minutes
Passive Time 45 minutes
Servings
2 servings
Ingredients
  • 1 cup coconut milk
  • 1 pod cardamom split to reveal seeds
  • 1/2 tsp honey
  • 1/4 cup chia seeds
  • 1/4 cup blueberries
  • 1 small slice ginger
  • 1 tbsp water
  • 1 tsp lemon juice freshly squeezed
Coconut Cardamom Chia Pudding with Blueberry Ginger Compote
Instructions
  1. Add coconut milk and cardamom pod (split) to a small saucepan on low heat. Bring to a simmer.
  2. Simmer for 10 minutes then remove from heat and let cool.
  3. Stir honey into the coconut milk mixture.
  4. Once the coconut milk has cooled, strain out the cardamom pod and stir in the chia seeds. Let sit to gel.
  5. While the chia mixture sits, add blueberries, ginger & water to a small saucepan on medium heat.
  6. Bring to a simmer and stir occasionally. The blueberries will start to break down and release liquid.
  7. Simmer until the liquid has started to thicken then remove from heat.
  8. Remove slice of ginger.
  9. Add lemon juice and stir. Set aside to let cool.
  10. To assemble: add blueberry compote to the bottom of a small bowl and layer in coconut cardamom chia mixture. Top with berries and enjoy!
Recipe Notes

You can use any kind of fruit compote for this recipe. Apple would pair nicely with the cardamom!

This makes a thick chia pudding. Add more coconut milk if you like a softer texture.

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