Mini-Retreat Treats: Coconut Rose Chia Pudding with Fruit Compote

Posted by megan on June 27, 2018


Coconut Rose Chia Pudding with Fruit Compote 

Quick and decadent, chia pudding is a great source of plant protein and provides a range of amino acids, particularly useful for vegan diets.

The combination of fat, protein and fibre means the seeds are digested relatively slowly, providing long, slow release of energy to keep blood-sugar levels stable.

Seeds are rich in minerals such as calcium and magnesium and trace elements such as manganese, which helps make enzymes. 

Combined with the creamy decadence of coconut milk, rose water, maple syrup and the subtle fragrance of vanilla, rose and cardamon this dessert will nourish your body and your soul. 

This recipe is from talented Scottish Chef chef Joanne Hamilton, aka Geranium and Thyme. Joanne loved the idea of a post-yoga vegan cruise banquet and prepared the most wonderful menu for our June 2018 Mini Retreat Loch Lomond Cruise. You can see some of the photos in our Gallery.Chia Pudding 1.jpg


Coconut and Rose Chia Pudding

Chia Pudding Ingredients:

100 grams chia seeds
350 ml organic coconut milk
2 tbsp maple syrup
2 tsp rose water
Zest of 1 lime
1/2 tsp ground cardamon

Berry Compote Ingredients:

150 grams frozen mixed berries
1/2 vanilla pod
1 tbsp maple syrup
1 tsp rose water


Step 1:

Combine all the pudding ingredients in a large bowl and mix well. Leave to thicken, a minimum of 90 minutes but Joanne tends to put hers in the fridge overnight.

Step 2:

To make the compote place frozen berries in a small saucepan over a low heat and add the other ingredients, simmer gently.

Step 3:

Serve your chia pudding topped with fruit compote, toasted coconut, chopped pistachio, mint and a little more maple syrup or whatever takes your fancy... simple.. enjoy!

For more of Joanne's recipes follow her on Instagram  or visit her personal blog Geranium and Thyme.