Tropical Chia pudding
 
Prep time
Cook time
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The old faithful tropical pairing of coconut and pineapple makes these little seeds that are chock full of omega-3 into a delicious dessert that's wonderfully light and refreshing.
Author:
Serves: 4 puddings
Ingredients
  • ½ cup chia seeds
  • 1 cup coconut milk
  • 1 400g tin pineapple slices, drained and juice reserved
  • 1 tbsp soft brown sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • ½ tsp ground cardamom
  • 1 strip of lime zest, pith removed
  • Juice of 1 lime
  • ⅓ cup shredded coconut
  • 1 tsp grated lime zest to garnish
Instructions
  1. Pour the coconut milk into a saucepan reserving two tablespoons to use later. Add ½ cup of pineapple juice and the sugar, cinnamon stick, cloves, cardamom and the strip of lime zest. Stir over a gentle heat for 5 minutes until the sugar has dissolved. Do not boil. Remove from the heat and allow the spices to infuse for 10 minutes.
  2. Put the chia seeds in a bowl - be sure to use a decent sized bowl because the seeds will expand to 3 or 4 times their size - and pour over the coconut liquid. Cover with cling wrap and place in the fridge for at least 3 hours.
  3. Put the shredded coconut into a dry frypan and gently toast over a medium heat for a few minutes, shaking the pan regularly. Keep a close eye on it because the coconut will burn easily. Set aside.
  4. When ready to serve, fish the cinnamon stick, cloves and zest strip out of the chia seeds. Keep 4 pineapple slices aside for garnish and chop the remaining slices into small pieces. Stir the chopped pineapple through the chia seed mixture. Pour in the reserved coconut milk, and squeeze on the lime juice. Stir well. Spoon the chia seed mixture into individual serving bowls. Top with a pineapple ring, toasted coconut and lime zest. Enjoy!
Recipe by The Fare Sage at https://www.thefaresage.com/tropical-chia-pudding/