Tropical Chia PuddingPublished on March 8, 2020

Share

A fresh and bright start to any day or a great mid-afternoon pick-me-up snack!

Prep time: 5–10 minutes
Standing time: 4 hours
Makes approximately: 4 cups

INGREDIENTS

  • ‚Öď cup canned coconut cream or coconut milk
  • ½  fresh pineapple, peeled and coarsely chopped
  • 1  lime, peeled
  • ‚Öď  cup chia seeds
  • 1  can mandarin oranges, drained
  • Shaved unsweetened coconut, to garnish
  • Handful fresh raspberries, washed, to garnish

METHOD

  • In blender, purée pineapple pieces, lime and coconut cream until liquefied. Use a spatula to scrape down sides of blender until mixture is smooth.
  • In medium bowl, combine prepared pineapple cream mixture with chia seeds. Cover and refrigerate at least 4 hours or overnight to allow chia seeds to hydrate and the pudding to thicken up.
  • In small glass dishes, or hollowed out pineapple, sliced in four, layer chia pudding with mandarin oranges. Garnish with shaved coconut and raspberries.
  • Refrigerate up to ‚Ä®3 days

Korey’s tip

Canned mandarin oranges are guaranteed sweet and bright in colour. Fresh oranges can be used, but you may need to adjust sweetness to taste.


Korey Kealey

Looking for more food articles?

ARCHIVE

Other News

Looking for more?

SEARCH ARCHIVE
Sign up for our Newsletter
Subscribe to theMagazine

Subscribe to Ottawa at Home for only $25.00 + hst per year. Click to Subscribe.