Tropical sweetness: coconut chia pudding with passionfruit sauce

This tasty recipe can be enjoyed for breakfast, dessert or as an afternoon snack. It is quick to prapare, however the chia pudding should be made the day before to give it time to set. This recipe is suitable for gluten and lactose intolerant people, as well as vegetarians and vegans.

Chia seeds contain plenty of omega-3 and fiber. Aztec used them as a staple food. They have the property of forming a viscous fluid when soak in a liquid, which makes them a perfect base healthy desserts. This recipe is suitable for 2-8 people, depending whether you want to have it for breakfast, eat it for dessert or serve it in mini-glasses at teatime.

Serves 2-8

  • 125ml coconut milk
  • 125 ml almond milk or oat
  • 2 teaspoons coconut sugar flowers
  • 30 gr chia seeds
  • 2 tbsp coconut shavings
  • 3 passion fruit
  • 1 orange
  • 50 ml agave syrup
  • 50 ml water
  • 2 tsp cornflour

Directions

  1. The day before, briefly rinse the chia seeds in cold water in a fine strainer.
  2. Mix the coconut, oat or almond milk, the chia seeds and coconut sugar in a bowl. Whisk thouroughly.
  3. Let sit overnight in the fridge.
  4. The next day, mix the water, agave syrup and cornstarch in a small saucepan. Bring to boil while whisking vigorously. Let reduce while beating until you get a thick, sticky syrup.$
  5. Squeeze the orange. Using a spoon, scoop out the passion fruit flesh. Spend their pulp in a strainer, press well to extract as much juice as you can.
  6. Mix the orange and passion fruit juice with the syrup to get a nice passion fruit sauce.
  7. Pour a little sauce in a bowl, glass or jar. Add the chia pudding to three quarters of the container. Fill the rest with passion fruit sauce.
  8. Sprinkle with coconut shavings.

This dessert can be infinitely varied by using different types of milk and fruit. Let me know about the variation you would like to try!

Wish you a lovely and tasty afternoon,

Eleonora

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