“Chia is probably my favourite ingredient,” says Padmavati, dessert-maker in the ashram Boutique in February 2019. “It’s densely packed with nutrition, and it feels like comfort food. It fills you up so much it can even be substituted for a meal.”

In her Chia Raspberry Pudding recipe, chia seeds, raspberries and coconut cream are combined for a visual and taste appeal: the tartness of raspberries mingled with ultra-creamy pudding. “I like the contrast between the two,” she says.

Ingredients (Makes 2 servings)

Basic pudding:

¼ cup chia seeds

1 cup plant-based milk, like coconut

1 tsp vanilla extract

Coconut cream filling:

½ cup coconut cream

½ tbsp vanilla extract

1 tbsp agave or raw honey

1 ½ cups raspberries (or substitute with any fresh or frozen fruit)

¼ cup plant-based milk

Pudding:

Mix seeds, milk and vanilla. Place in an airtight container and leave in the refrigerator overnight.

Coconut cream:

Blend coconut cream, vanilla and honey. Place in refrigerator overnight.

To build individual puddings:

In a blender, mix chia pudding, 1 cup raspberries and milk (reserve ½ cup raspberries). Blend well.

Place a layer of chia pudding mixture at the  bottom of a cup or small bowl, add a layer of coconut cream and a few of the reserved raspberries. Repeat, making sure to dot the top with a few raspberries. Cover and refrigerate.

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