Coconut Chia Pudding with Raspberry Jelly and Biscoff

Instructions

1. Prepare the Coconut Chia Pudding:
2. In a bowl, combine 400 ml of coconut milk, 6 tablespoons of chia seeds, and 1 teaspoon of vanilla extract.
3. Stir the mixture well until the chia seeds are evenly distributed.
4. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
5. Make the Raspberry Jelly:
6. In a saucepan, combine 200g of raspberries with 1-2 tablespoons of sugar and 2 tablespoons of cold water.
7. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
8. In a small bowl, mix 1 and 1/2 teaspoons of cornstarch with a little water to form a slurry.
9. Add the cornstarch slurry to the raspberry mixture and continue cooking until the mixture thickens to a jelly-like consistency.
10. Remove from heat and let it cool completely.
11. Assemble the Pudding:
12. Once the chia pudding has set, divide it into serving glasses or jars.
13. Spoon the cooled raspberry jelly on top of the chia pudding layer.
14. Prepare the Biscoff Cream:
15. Spoon some Biscoff cream on top of the raspberry jelly layer.
16. Serve and Enjoy:
17. Garnish with additional raspberries or Biscoff crumbs if desired.