It’s the final day of the retreat and what better way to finish than with this exquisite number! Use the gorgeous fruit compote that was on last night’s dessert menu to layer up with creamy coconut chia.

Now I don’t know about you, but I’m a huge fan of chia pudding – it’s also one of Trish’s all time favourites too! There’s something about the texture and simplicity that I find super enticing (plus it’s got ‘pudding’ in its title so that’s a plus point in itself).

Once you have perfected making chia pudding (which is absolutely easy) you can play around with the fruit toppings. For this recipe I have used the delicious spiced fruit compote from last night.

Ingredients (serves 4)

50g organic chia seeds

250ml unsweetened coconut milk

1 tablespoon pure maple syrup or agave syrup

1/2 teaspoon pure vanilla extract

1 or 2 drops of natural almond extract (optional)

Fruit Topping – spiced plum, apple, blackberry compote (last night’s recipe)

Method

1. For a creamier and more even consistency, I slowly whisk 1/4 coconut milk into the chia seeds, and leave a 5 minutes to thicken up. Add all the remaining milk, pure maple syrup, vanilla extract, and whisk thoroughly.
2. Place in the fridge to set, it can be ready to go in just about 30 minutes but you could leave it overnight if you want (for thicker and softer texture).
3. Remove it from the fridge and stir together. You can see the chia seeds have formed a gel and the mixture has become a thicker and more pudding like.
4. In glass jars place a few spoons of compote on the bottom, then a layer of chia in the middle and top with the remaining compote.

Bon Provecho!

Love Tess x