Raspberry Fermented Pudding
- Preparation: 10 min + 12 h refrigeration
- Portions: 4
- 3/4 cup coconut milk
- 1/2 cup of raspberry fruit kefir (adapt the recipe to flavour with 1/4 cup raspberries in the 2nd fermentation insteed of hibiscus)
- 2 tbsp. frozen raspberries
- 1 tbsp. sugar
- 2 tbsp. chia seeds
- Fresh fruit for decoration
Blend coconut milk with frozen raspberries, sugar and fruit kefir.
Add the chia seeds mixture and stir with a spoon.
Pour 1/3 of a cup into 4 serving glasses. Cover with plastic wrap. Leave in refrigerator for 12 hours. Serve with fresh fruits on top.