This week's post is my current favourite go-to dessert recipe. I'm a little bit obsessed with anything coconut and love the idea that a dessert can be simple, delicious and pretty damn nutritious all in one! There are only a couple of ingredients in this cold pudding which makes things easy, and the flavours are really fresh and clean. It's the perfect way to finish off a meal in these warmer months.
The key ingredient to making this pudding a pudding are chia seeds. When immersed in liquid, the chia seed turns from a small dry seed to into quite a gelatinous, plump tapioca like form. This is how the coconut milk in the recipe takes on it's pudding like state.
The chia seed is a species of a flowering plant in the mint family, native to Guatemala and Mexico. Australia is currently one of the worlds largest producers of chia, the seeds that I buy are grown in Western Australia. They are quite the superfood, and are the highest plant based source of omega 3, fibre and protein. The seeds are packed with vitamins, minerals and a rich source of antioxidants.
Chia seeds can be sprinkled over yoghurt, muesli, porridge or even a salad. They are a great and simple way of boosting your daily fibre intake.
This summer chia seed pudding is great because it is quite 'free', gluten free, refined sugar free, dairy free, so is fantastic for anyone who has intolerances. Even if you don't, like me, it's nice to know that you can have a very healthy guilt free sweet treat after a meal. This recipe would also make for a fabulous breakfast- topped with fresh seasonal fruit such as mango and berries, and a sprinkling of nuts.
1 400ml can organic coconut milk (1 1/2 cups)
2 tbs honey
3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)
Juice 1 lime
Handfull flaked coconut
HOW IT'S DONE
Pour the coconut milk into a mixing bowl, add the honey and chia seeds. Stir well to make sure the honey dissolves. Cover the bowl with glad wrap and place in the fridge for a minimum of 4 hours. The chia seeds will swell up and absorb the coconut milk, turning the milk into a pudding like consistency. You can leave the pudding overnight, so can be made a day in advance if you're super organised!
Place the coconut flakes on a baking tray and pop them in a low heated oven, at 140 degrees Celsius for approx. 10 minutes or until golden and crisp. These too can be made ahead, they can be stored in an air tight container until used.
Before serving, give the pudding a stir and add the lime juice. This will add a lovely tang to the pudding, and will make the texture a little runnier which is how I prefer to eat it. Make sure you have a taste, you may need to add a little more lime or honey, depending on how sweet you like it. I find this ration perfect for me. Spoon the mixture into ramekins or glasses just before you serve. Top with the coconut flakes and serve chilled. This will feed 4 comfortably, or 2 if you're feeling a little more indulgent!Photography by Andy Stavert