Raspberry-Chia Compote & Whipped Coconut Milk
Active Time: 5 minutes | Total Time: 30 minutes | Serves 4 to 6 | Gluten Free
- 6-ounce package fresh raspberries or 1¼ cups frozen raspberries
- 6-ounce package fresh blueberries or 1¼ cups frozen blueberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 3 tablespoons chia seeds
- ¼ cup shredded coconut
- 13.5-ounce can coconut milk, chilled (We use Native Forest)
In a medium saucepan, combine the raspberries, blueberries, lemon juice, and honey over medium heat. Let it simmer for about 5 minutes, or until the raspberries start to break down. Remove from the heat and stir in the chia seeds. Let cool to room temperature then refrigerate until cooled. This will make about 1 cup of compote and will last in the refrigerator for up to 5 days.
In a medium skillet, toast the coconut over medium heat, tossing often, until light golden brown, 2 to 3 minutes.
Scoop the chilled coconut milk into a blender and whip it up until fluffy. Divide among bowls and top with about a tablespoon each of the compote and toasted coconut.
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