Coconut Chia Pudding with Fresh Fruit

Name: Coconut Chia Pudding with Fresh Fruit
Yield: 4 servings
Ingredients: 400 ml canned full-fat coconut milk well shaken or stirred; 30 ml maple syrup none; 5 ml vanilla extract none; 1 g fine salt none; 60 g chia seeds none; 60 ml water for loosening the pudding if needed; 300 g mixed fresh fruit, such as berries, kiwi, and mango washed, trimmed, and bite-sized; 2 g lime zest finely grated; 20 g toasted coconut flakes for garnish

A no-cook coconut chia pudding set with chilled coconut milk and topped with fresh fruit. The pudding is mixed, rested briefly to thicken, then portioned and finished with fruit for contrast in texture and temperature.

By Julienne

Servings: 4

Ingredients

400 ml canned full-fat coconut milk well shaken or stirred
30 ml maple syrup none
5 ml vanilla extract none
1 g fine salt none
60 g chia seeds none
60 ml water for loosening the pudding if needed
300 g mixed fresh fruit, such as berries, kiwi, and mango washed, trimmed, and bite-sized
2 g lime zest finely grated
20 g toasted coconut flakes for garnish

Instructions

In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and salt until smooth. Add the chia seeds and whisk thoroughly so they are evenly dispersed. If the mixture looks very thick immediately, whisk in up to 60 ml water in small additions. The mixture looks evenly combined with no visible dry chia clumps.
Let the pudding stand for 5 minutes, then whisk again to break up any settling seeds. Cover and chill for 10 to 15 minutes, until noticeably thickened and spoonable. The pudding mounds softly on a spoon and no longer pours like liquid.
Divide the pudding among 4 serving glasses or bowls. Top each portion with the mixed fresh fruit. If using, finish with lime zest and toasted coconut flakes. Each serving is layered, chilled, and topped with fruit that stays visible on the surface.