Gourmet coconut-buckthorn chia pudding

Among wild berries, sea buckthorn is said to be the most nutritious, as it contains plenty of vitamins A, C and E, as well as vitamins of the B group. For comparison, one hundred grams of sea buckthorn berries provide more vitamin C than one medium-sized orange. That's how we came up with the idea to twist our honey with sea buckthorn.

The tartness of the sea buckthorn is smoothed out with honey, and our Maku&hunaja sea buckthorn honey is suitable for pairing both salty and sweet flavors. Try it as it is, for example with cheeses or on top of ice cream.

Buckwheat is a particularly tasty companion for sea buckthorn, and in this chia pudding recipe, this pair of flavors shines to the next level. Not only is the taste just right, this recipe is also sugar-free. Cooking delicacies couldn't be easier than this!

Ingredients (3-4 servings):

- 3 tablespoons of Chia seeds

- 250 ml of coconut milk

- 1 dl Greek yogurt

- 1 tablespoon of lemon juice (you can also add a teaspoon of grated lemon peel if you wish)

- 2 tablespoons Maku&honey Buckthorn honey

- Serve with your favorite fruits or berries, nuts and fresh mint

Manufacturing:

Mix coconut milk, Greek yogurt, chia seeds, lemon juice and zest, and honey together. Let it brew in the refrigerator in a tight box or jar for at least half an hour. You can also make the pudding for the brunch table the night before, when its flavor will deepen even more.

Tip: You can make the pudding looser or more mousse-like in texture by adjusting the ratio of coconut milk and Greek yogurt. Mix the pudding properly before serving.

Nothing but to feast on!