Pineapple-Lemongrass Chia Seed Pudding with Coconut Caramel
Chia seeds are tiny nutritional powerhouses, and they form the base of this tasty pudding recipe which is dairy-free and avoids processed sugar by using honey as a sweetener. The thick and creamy texture makes it feel indulgent, while the high fiber content of the chia seeds means that it’s also surprisingly filling.
It’s a healthy way to end a meal and can be made ahead of time – just divide it into individual portions and pop it into the fridge until you’re ready to eat it. For a quick breakfast, try topping the pudding with fresh fruit and berries.
- 1/2 cup Pineapple, cut into chunks
- 1/2 cup Almond Milk
- 2 stalks Lemongrass, bruised
- 3 tbsp. Chia Seeds
- 1/2 cup Honey
- 1/4 cup Coconut Cream
- 1 tbsp. Coconut Oil
- 1 tsp. Vanilla Extract
- Heat the milk, pineapples, and stalk of lemongrass in a saucepan, whisking constantly, for about a minute. Set aside to cool.
- Once cooled, take out the lemongrass then process in a blender until smooth.
- Transfer to a bowl, add the chia seeds, cover and refrigerate until set. (Leave overnight for best results.)
- Prepare the coconut caramel. Melt the coconut oil in a pan, then add the honey and heat until the mixture has slightly thickened. Whisk in the coconut cream and cook over low heat until it reaches a caramel-like consistency.
- Transfer the chia seed pudding into serving bowls and stir in coconut caramel according to taste.
Make sure your vanilla essence and coconut cream are good quality to avoid additives and preservatives. You can use leftover chia seeds for more tasty puddings, or sprinkle them on top of salads to add a vegan source of omega 3. And you’ll find the coconut oil useful, not just for cooking but also as part of your beauty routine (e.g. as lip balm); helping you avoid unhealthy chemicals in both your bathroom cabinets and kitchen cupboards.