Ingredients
for 4 persons
for the puddings3 tbsp. chia seeds
180 ml coconut milk
½ vanilla pod
2 tbsp. maple syrup
250 g Greek yogurt
for the jam and for decorating250 g
strawberries 3-4 tbsp. cane sugar
Chopped hazelnuts
4 tsp. puffed spelt
Coconut flakes
Print recipePreparation
Put chia seeds, coconut milk, maple syrup and vanilla seeds in a glass container. Mix, cover with cling film and place in the fridge overnight.
The next day, add Greek yogurt to the chia seeds and mix. Place in the fridge again and prepare the jam. Wash the strawberries, cut into small cubes and put in a casserole with cane sugar.
Mix and cook for some 15-20 minutes to get a soft, thick jam. Let cool.
Then prepare the glasses. Fill a little bit of strawberry jam, then the chia pudding and another bit of strawberry jam into the glasses. Decorate with puffed spelt previously toasted in a pan for a few minutes, chopped hazelnuts and coconut flakes.
