Raspberry & Coconut Chia Pudding

This is the dessert version of the breakfast chia pudding. It's layered—creamy coconut chia pudding on the bottom, tart raspberry compote on top. It looks fancy. It takes five minutes. It's packed with fibre and healthy fats. Serve it in a nice glass and suddenly it's a Proper Pudding.

Ingredients (Serves 2):

• 4 tbsp chia seeds
• 1 x 400ml tin of coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 150g frozen raspberries
• 1 tbsp chia seeds (extra, for the compote)
• 1 tsp maple syrup (extra)

Method:

1. In a bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla, and salt. Let it sit for 5 minutes, then stir again to prevent clumping. Refrigerate for at least 4 hours, or overnight.
2. For the compote: put the frozen raspberries, extra chia seeds, and extra maple syrup in a small pan. Heat gently, mashing with a fork, until the raspberries break down and the mixture thickens. Let it cool.
3. To serve, layer the coconut chia pudding and raspberry compote in glasses.
4. Eat immediately, or keep in the fridge for up to 3 days.

Why it's gut-friendly: Chia seeds are fibre superstars. Coconut milk provides healthy fats. Raspberries are packed with polyphenols and fibre. It's a dessert that actually supports your gut.