Chia-seed puddings with blueberries, banana and goji berries

AT A GLANCE

  • 140 gm coconut flesh (from 1-2 young coconuts, water strained through a fine sieve), coarsely chopped
  • 250 ml (1 cup) coconut cream, plus extra, to serve
  • 115 gm (1/3 cup) honey (preferably unfiltered raw), plus extra, to serve
  • 100 gm white chia seeds (see note)
  • 2 small bananas, thickly sliced
  • 125 gm (about 1 punnet) blueberries
  • 30 gm (¼ cup) goji berries (see note)
  • To serve: cocoa nibs (optional; see note)
01   Blend coconut flesh in a food processor with 250ml coconut water until smooth. Pour into a bowl, add coconut cream, honey and chia seeds, mix well, then refrigerate until chia seeds swell and form a thick pudding with a slight crunch (2-2 ½ hours).
02   Spoon chia seed mixture into bowls, drizzle with a little extra coconut cream, top with sliced banana, blueberries, goji berries, cocoa nibs and a drizzle of honey, and serve.

Note White chia seeds, goji berries and cocoa nibs are available from supermarkets and health-food shops.

Topics:

CHEFS' RECIPE, BANANAS, DESSERT, SPRING, BLUEBERRIES, FAST, HONEY, MODERN AUSTRALIAN, COCONUT

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Sep 2015

Sep 2015

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