Persimmon & Coconut Chia Pudding Pots

Ingredients

  • 4 tbsp black chia seeds
  • 1 cup coconut milk*
  • 1 teaspoon honey or other sweetener (e.g. agave nectar, maple syrup)
  • 1 large, ripe Original persimmon (or 2 very ripe and soft Sweet persimmons)
  • 1 tsp lemon juice
  • 1⁄4 tsp cinnamon
  • Toasted coconut flakes, to serve

*use canned coconut milk (full fat or light) for a richer and creamier texture. Carton coconut milk (or any other plant-based milk) may also be used. If using carton coconut milk or plant milks, if you find the chia pudding has not set completely, give it a stir and pop back in the fridge for a further 15-30 minutes.

Method

  1. Whisk together chia seeds, coconut milk and honey in a medium bowl. Transfer to 2 large glasses and refrigerate for at least 4 hours or overnight.
  2. Once chia pudding is set, cut the persimmons in half from top to bottom then use a spoon to scoop out the flesh, discarding the skin.
  3. Add persimmon pulp to a small bowl along with the lemon juice and cinnamon. Stir to combine, crushing any bigger pieces of persimmon.
  4. Divide persimmon mixture between the two chia pudding glasses and sprinkle with toasted coconut flakes.

Recipe credit: Recipe created by Marie Duong for Persimmons Australia