Lemon Raspberry Curd with Coconut Chia Pudding
Ingredients
Curd
- 300ml full fat coconut milk
- 1/4 cup agave syrup
- juice of 1 large lemon
- 1 tbsp corn starch
- 1/2 tsp agar agar
- 1/2 cup fresh or frozen raspberries
Chia pudding
- 3 tbsp chia seeds
- 1 cup full fat coconut milk
- 1 tbsp agave syrup
Toppings
- fresh berries of choice
Preparation
Blend coconut milk, agave syrup, lemon juice, corn starch, and agar agar until smooth
Pour half of the mixture into a saucepan and bring to a simmer
Cook for 1 minute while stirring continuously, then let cool slightly and pour into 2 dessert cups
Refrigerate for at least 30 minutes
Add raspberries to the remaining mixture in the blender and blend until smooth
Transfer this raspberry mixture to the saucepan, bring to a simmer, and cook for 1 minute
Let cool slightly, then pour into the dessert cups and return to the refrigerator
Mix chia seeds with coconut milk and agave syrup
Let the chia mixture sit in the refrigerator for at least 1 hour to thicken
Use the thickened chia pudding to fill up the dessert cups
Top with fresh berries of choice and serve
Tips
Use a muffin pan to keep dessert cups inclined if desired
