Description
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!
Ingredients
- FOR THE COCONUT CHIA PUDDING:
- 14-½ ounces, fluid Full-fat Coconut Milk
- ⅓ cups Chia Seeds
- 2 Tablespoons Agave Nectar Or Raw Honey
- FOR THE PERSIMMON JAM:
- 1 Large Ripe Persimmon, Cored And Peeled If Possible, Diced
- 1-½ Tablespoon Sugar
- ¼ cups Water
- 1 Medium Lemon, Zest And Juice
- 1 pinch Cinnamon
- FOR GARNISHING:
- 2 Tablespoons Coconut Flakes
Preparation
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 3 hours or overnight.
For the persimmon jam:
In a saucepan 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. Mix in lemon juice and cinnamon.
For the 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 spread persimmon jam on top. Garnish with toasted coconut.
The recipe makes 2 large or 4 small servings.
