Photo credit : Nathalie Charron Looking to impress and add a pop of colour to your Easter brunch table? This raspberry and coconut milk chia pudding is as beautiful as it is delicious. It’s fresh, creamy, and perfectly balanced to start your day off on a sweet note. As an added bonus, it’s made with Bio-K+’s vegan fermented pea-based drinkable probiotic (raspberry flavour)—a delicious way to add a touch of wellness to your brunch while supporting your gut microbiome. What more could you ask for? Beautiful, delicious… and guaranteed to have your guests asking for the recipe! _______ YIELD: 5 PUDDINGS INGREDIENTS 1 can (400 mL) coconut milk 1 Bio-K+ vegan fermented pea-based probiotic drink (raspberry flavour) 1½ cups raspberries 1 small cooked and peeled beet ¼ cup maple syrup 1 tsp vanilla extract ⅛ to ¼ tsp sea salt (to taste) 6 tbsp black chia seeds Suggested toppings Plain Greek yogurt, to taste (or a dairy-free option for a 100% plant-based recipe) Unsweetened shredded coconut A few raspberries PREPARATION In a blender, blend the coconut milk with the probiotic drink, raspberries, beets, maple syrup, vanilla, and salt until completely smooth. Pour into a large bowl. Add the chia seeds to the bowl and whisk well to combine. Transfer to a container, cover, and refrigerate for at least 4 hours, until it reaches a pudding-like consistency. Divide the mixture into small jars, then top with yogurt (or a dairy-free option), coconut, and raspberries, if desired. Enjoy. NOTE This recipe calls for black chia seeds purely for their visual effect, since they stand out more. But if you have white chia seeds on hand, that works just as well—no need to run to the grocery store!
