Indulge in the delightful combination of creamy coconut chia pudding topped with a sweet and fragrant raspberry rosewater sauce. This vegan and gluten-free parfait is not only visually appealing but also a delicious treat for your taste buds.
Ingredients: 1 can 13.5 oz coconut milk. 1/4 cup chia seeds. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup fresh raspberries. 2 tablespoons rosewater. 2 tablespoons honey or agave syrup. Toasted coconut flakes for garnish.
Instructions: In a bowl, combine coconut milk, chia seeds, maple syrup, and vanilla extract. Mix well. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency. In a blender, combine fresh raspberries and rosewater. Blend until smooth. Strain the raspberry mixture to remove seeds, if desired, and stir in honey or agave syrup to sweeten the sauce. Once the chia pudding has set, spoon it into individual pots or glasses. Pour the raspberry rosewater sauce over the top of each pudding pot. Garnish with toasted coconut flakes. Serve chilled and enjoy!
Prep Time: 10 minutes
Cook Time: 240 minutes
2nd International Conference Social Sciences And Humanities
