It’s that time of year again! The time of year when it’s becoming far too warm to even dream of turning on the oven, and that’s a-okay because most of us are trading cakes and cookies for teeny bikinis anyway. But just because I’m baking less, doesn’t mean my sweet tooth has mellowed out in the least. Not a chance. Instead, I spend the summer months snacking on sweets that fall more on the guiltless side of the spectrum — heavy on the fresh fruit and light(er) on the butter. This chia pudding is exactly that. Inspired by one of my favorite frozen summer cocktails, the Miami Vice (piña colada + strawberry daiquiri swirl – yum!), it’s packed with nutrient-rich chia seeds that are soaked overnight in coconut milk, lightly sweetened with just touch of cream of coconut, and then layered with fresh pineapple and strawberries. The result is a naturally thickened pudding that’s perfect for a light breakfast when served chilled with a sprinkle of toasted coconut and macadamia nuts, or even spiked with a little rum and topped with coconut whipped cream for dessert. Enjoy! XO, Katie взять ипотеку в банке онлайн
Photography, Recipe & Styling: Butterlust
Read on for the recipe…
- 1/4 cup chia seeds
- 1 can coconut milk
- 1/4 cup + 2 tablespoons cream of coconut
- 1/2 cup water
- 1 cup pineapple, chopped into small pieces
- 1 cup strawberries, chopped into small pieces
- 1/4 cup coconut flakes, toasted (sweetened or unsweetened, depending on preference)
- 1/4 cup chopped macadamia nuts
- 2 tablespoons rum (optional)
- In a medium bowl, combine the chia seeds, coconut milk, cream of coconut and water and mix to combine. Cover and refrigerate overnight, or for a minimum of 8 hours. The longer you let the mixture rest, the thicker the pudding will become.
- When ready to assemble, stir rum into the chia pudding, if desired. Layer the pudding with the pineapple and strawberries in the serving dishes of your choice, then top with toasted coconut and chopped macadamia nuts to serve.
filed in /
