Inspired by: Chia pudding
- Pitta seasonJun – Sep in the north
Warm Berry Compote with Coconut–Chia Pudding
- Serves
- 4
- Portion
- ≈150 g
- Time
- Set 2 h · 15 min
- Texture
- Soft gel
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Chia seeds | ¼ cup | 40 g | 200 g | |
| Coconut milk, thin | 1¼ cups | 300 ml | 1500 ml | |
| Maple syrup | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Vanilla (pod or extract) | ½ tsp | 2 g | 10 g | |
| Blueberries | 1 cup | 150 g | 750 g | |
| Strawberries | ⅔ cup | 100 g | 500 g | |
| Green cardamom | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Whisk chia, coconut milk, maple and vanilla; set 2 hours (room temperature in cool weather; refrigerate in heat, then bring to room temperature).
Step 2: Warm berries with cardamom 5 minutes until soft.
Step 3: Spoon warm compote over the pudding.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromDairy yoghurt with fruit→Tococonut milk (avoids sour-dairy-fruit)
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