This delicious recipe can serve as a perfect start to the day, a healthy snack between meals, or as a light dessert.
From a healthy-heart perspective, coconut milk and butter help lower cholesterol levels, improve blood pressure, boost immunity and, believe it or not, boost metabolism, aiding weight-loss. Chia seeds reverse inflammation, lower blood pressure and help regulate cholesterol. Raspberries are a great source of vitamins, minerals and anti-oxidants, helping to reduce inflammation and lowering risk of cardiovascular disease.
- 1 cup coconut milk
- 1 tsp coconut butter
- 250g raspberries
- 1/3 cup Chia seeds (soaked overnight in 2 cups of water)
- Put the coconut milk in a saucepan and bring to the boil over a slow heat.
- Add the coconut butter and stir until the mixture thickens slightly.
- Pour the mixture into a dessert glass and place in the fridge to cool down.
- In another saucepan, mash the raspberries and heat gently, allowing them to cook in their own juice until they achieve a pourable, honey-like consistency. If the mixture becomes too thick, try adding a little water.
- Remove the raspberries from the heat and strain with a sieve to remove the seeds from the compote.
- Layer the chia seeds and the raspberry compote into the dessert glass, as in the picture.
- You can add a mint leaf or two for garnish
note: as a nutritional therapist, I feel duty-bound to alert you to the presence of BPAs (BisPhenal-A) contained in many tins, including tinned coconut milk. For this reason, I always look for brands that are BPA-free. You can buy BPA-free coconut milk here.