Persimmon Coconut Chia Puddings
Persimmon Coconut Chia Puddings. The recipe makes 2 large or 4 small servings.
Servings: 2
Ingredients
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
Instructions
For the coconut chia pudding:
- 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.
For the persimmon jam:
- In a sauce pan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft.
- Transfer to a blender and puree until smooth. Add in lemon juice.
Toasted Coconut:
- 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.
To assemble:
- Take the set chia pudding out of the fridge. Carefully read persimmon jam to top. Garnish with toasted coconut.
Nutrition
Calories: 254kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 115mg | Fiber: 10g | Sugar: 23g | Vitamin C: 0.5mg | Calcium: 179mg | Iron: 2.2mg