Persimmon Coconut Chia Puddings – smooth, sweet and creamy coconut pudding topped with flavorful persimmon jam. A very easy and healthy dessert. Vegan and gluten free, but still very tasty!

Persimmon Coconut Chia Puddings




For the coconut chia pudding: – one 14.5 oz can coconut milk – 1/3 cup chia seeds – 2 Tbsp agave nectar — (honey can be used) For the persimmon jam: – 1 large ripe persimmon — , cored and peeled if possible, diced – 1 1/2 Tbsp sugar – 1/4 cup water – juice and zest from 1/2 lemon – pinch of cinnamon For garnishing: – 1-2 Tbsp toasted coconut flakes

2 servings

15 mins

Step 1

In a deep bowl, combine coconut oil, chia seeds and agave nectar. Stir to combine. Transfer to 2 large or 4 small glasses and refrigerate for at least 15 minutes or overnight.

Step 2

In a sauce pan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft.

Step 3

Transfer to a blender and puree until smooth. Add in lemon juice.

Step 4

This is optional, but brings a lot of flavor. In a small pan over low heat lightly toast coconut flakes for 1 minute. be careful not to burn them.

Step 5

Take the set chia pudding out of the fridge. Carefully read persimmon jam to top. Garnish with toasted coconut.