Raspberry & chia pudding

Total time: 1hr 40m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 411 Kcal, 10g Protein, 42g Carbohydrates, 18g Fat


  • Pudding
  • 125 g raspberries
  • 2.5 dl rice drinks
  • 60 g coconut flakes
  • 80 g chia seeds
  • To grill the peaches
  • 2 pinches salt
  • 2 peaches
  • Linseed crisps
  • 50 g linseed
  • 1.5 dl water, boiling
  • 10 g potato starch
  • To serve
  • 125 g blueberries
  • 30 g white almond cream

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  • Pudding

    To make the pudding, puree the raspberries with a hand blender. Stir in the chia seeds and coconut flakes. Pour in the rice drink, mix well. Cover and refrigerate for approx. 1 hr. to achieve a pudding-like consistency.
  • To grill the peaches

    Halve and pit the peaches, sprinkle the cut sides with salt, leave to stand for approx. 5 mins. Heat up the griddle, briefly grill the peaches cut side down.
  • Linseed crisps

    Mix the linseed with the potato starch, pour in the boiling water, mix well. Spread the mixture thinly onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 150°C. Allow to cool a little, break the mixture into crisps.
  • To serve

    Divide the pudding into 4 glasses, spoon the almond cream on top. Arrange the peach halves and blueberries on top, garnish with peppermint and linseed crisps.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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