Raspberry Fermented Pudding

  • Preparation: 10 min + 12 h refrigeration
  • Cooking:
  • 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.

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