Coconut & Raspberry Chia Pots
Vegan Blood-Sugar-Friendly

Coconut & Raspberry Chia Pots

Serves4
Prep10 mins
CookNo cook
Total10 mins

Photo: Daniela Eftimova · CC BY-SA 4.0 · Wikimedia Commons

Pretty enough for a dinner party yet simple enough for a Tuesday, these little pots layer creamy coconut chia with a sharp raspberry ripple. The tartness of the fruit against the rich coconut means they need barely any sweetening. Make them ahead and they set in the fridge while you get on with the main course.

Ingredients

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  • 300ml unsweetened almond or coconut milk
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  • 150g fresh or frozen raspberries
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  • 1/2 tsp vanilla extract
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Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.

Method

Serves 4 · about 10 minutes from start to finish.

  1. Whisk the coconut cream with the plant milk and vanilla until smooth.

  2. Stir in the chia seeds and half the desiccated coconut, whisking again after a few minutes to keep them from clumping.

  3. Chill for at least 4 hours or overnight until thick.

  4. Mash the raspberries with a fork into a rough, rippable puree.

  5. Layer the coconut chia and raspberry puree in glasses or jars.

  6. Finish with the remaining desiccated coconut and a few whole raspberries.

Nutrition

Estimated per serving

220
kcal
6g
Protein
12g
Carbs
16g
Fat
10g
Fibre

Cook's tip

The raspberries provide all the sweetness needed, keeping these low in sugar and blood-sugar-friendly. Frozen raspberries work brilliantly and mash into an even smoother ripple.

Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet.