Coconut and Chia pudding

I tend to skip desserts when I eat out, this because I am concerned about eating dairy. When I am at home I have also got out of the habit of enjoying desserts. On a recent trip to the local Asian supermarket, I came across some frozen shredded coconut. Which got me thinking about a potential recipe. Also what a brilliant idea frozen coconut is. All I had to do was leave it to defrost in the fridge overnight and voilà, I had fresh coconut.

I love coconut, I would have it with everything if I could, in desserts and with savoury food. Unfortunately, my partner does not. So this recipe has been created for completely selfish reasons and I plan to eat the whole thing myself. It is a creamy and delicious pudding with all the added benefits of the coconut and the chia seeds.

It is definitely about time that I posted my first dessert recipe. So here it is.

Serves 2-4

  • 70g fresh shredded unsweetened coconut (or frozen and leave to defrost)
  • 200ml unsweetened coconut cream
  • 200ml unsweetened almond milk
  • 25g chia seeds
  • 3 tsp coconut nectar
  • 1 fresh vanilla pod
  • 1/2 pineapple
  • 1 tbs dried coconut flakes

In a large bowl mix together the fresh coconut with the chia seeds, coconut cream, almond milk, coconut nectar and vanilla. Split the vanilla pod in half and scrape out the seeds as well as adding the whole pod to infuse. Cover with cling film and leave overnight in the fridge.

Chop the pineapple into small chunks and set aside. In a serving bowl or glass layer the coconut mixture and the fresh pineapple. You should have two layers of the coconut mixture and two layers of the pineapple. Finish with some dried coconut flakes on the top.

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