Wednesday, 8 March 2017

Coconut Chia Pudding with Caramelised Pineapple

Totally delicious, highy recommended!    Thanks Jess!     Makes 4


1 400ml tin coconut cream; 1/4 cup chia seeds; 3 tablespoons maple syrup, or to taste; 2 teaspoons vanilla extract; 1/2 pineapple sliced into 1cm slices, cored; Coconut oil (or butter)

To serve: toasted candied (or normal) nuts of any variety and coconut cream


1. To make the pudding: In the mixing bowl, mix together the coconut cream, chia seeds, maple syrup and vanilla extract. Cover with glad wrap and pop into the fridge to set for at least 4 hours, or overnight.

2. To make the caramelised pineapple: Melt a bit of coconut oil (or butter) in the fry pan, add the pineapples slices and cook until browned, then flip and brown on the other side. Once browned, remove from the pan and set aside to cool.

3. To assemble the puddings: Divide the coconut chia mixture among your jars, top with caramelised coconut. When ready to eat, top with coconut cream and toasted nuts.


Chia puddings will keep in jars in the fridge for up to five days.


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