Rhubarb chia pudding with a creamy coconut milk base and rhubarb compote. This sweet seasonal breakfast works just as well as a dessert and is a nice way to use spring rhubarb.
Course Breakfast, Dessert
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Resting Time 1 hourhour
Total Time 10 minutesminutes
Servings 2people
Ingredients
Coconut chia pudding
1cupcoconut milk*
3tablespoonschia seeds
1teaspoonhoney or maple syrup
½teaspoonvanilla powder
Zest of a lemon
Rhubarb compote
3stalks rhubarbabout 1 cup chopped
2tablespoonswater
1-2tablespoonshoney or maple syrupto taste
Instructions
Coconut chia pudding
In a container or jar, combine all of the ingredients and whisk together with a fork. Refrigerate for at least an hour, and mix it again before serving.
Rhubarb compote
Place all of the ingredients into a small saucepan and heat on medium. Simmer until the rhubarb is soft, about 5-10 minutes. You can blend it with an immersion blender to make it smoother if you'd like. Cool completely before adding to the chia pudding.
Notes
* Don't use the coconut cream from the top of a can - either use lower fat coconut milk, or combine some of the water with the cream to make a thinner milk, the consistency of whipping cream.