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
- ⅓ cup canned coconut cream or coconut milk
- ½ fresh pineapple, peeled and coarsely chopped
- 1 lime, peeled
- ⅓ 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 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
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