Tropical fruit symbolizes the joy and freedom of the warm season. Chia seeds and plant milks create the rich base to the pudding. The spicy, floral flavor of cardamom evokes a festive mood.
Prep time: 10 minutes Cooling time: refrigerate 4 hours or overnight Servings: 4 (1 cup) or 8 (1/2 cup)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups almond milk (18.5 oz)
- 1 tsp vanilla extract
- 1/4 cup sugar (if using unsweetened milks)
- 1 tsp ground cardamom
- a pinch of sea salt
- 1 cup chia seeds
- 1 cup crushed pineapple
- 1/4 cup coconut chunks or flakes
- 1/2 banana
In a large mixing bowl, combine 1 can full-fat coconut milk and enough almond milk to make 4 cups. whisk in 1 tsp vanilla extract.
If using unsweetened milks, add 1/4 cup sugar. Whisk in 1 tsp ground cardamom and a pinch of sea salt.
Whisk in 1 cup chia seeds. Wait 1 minute, then whisk again. Wait 2 minutes, then whisk again. Wait 5 minutes, then whisk again. This minimizes the tendency of the chia seeds to float to the top and form a skin.
There are two ways to serve chia pudding: One is to measure individual servings into dessert cups. Another is to put all of it into a large bowl or dessert ring. Transfer the chia pudding into your chosen container(s) and place it in the refrigerator for at least 4 hours or overnight.
Just beore serving: Distribute 1 cup crushed pineapple evenly over hte surface of the chia pudding. Make small piles using 1/4 cup coconut chunks of flakes. Thinly slice 1/2 banana and make a little fan of banana slices beside hte coconut on each serving of chia pudding.
This recipe makes four 1 cup servings as a light lunch or a eight 1/2 cup servings as a dessert.
Adana Luna 