This creamy lime- and coconut-scented pudding takes very little effort and is completely dairy-free. Chia seeds swell to a tapioca-like consistency. It’s topped with a diced mango and pineapple accented with coconut and dried cherries.
See other related recipes in Chewing on Chia Seeds
Yield: 6 portions
Prep time: 40 minutes
Shelf life: at least 3 days for pudding; fruit topping best in 1 day
1½ cups canned coconut milk
½ cup white chia seeds
5 tablespoons agave nectar
4 tablespoons freshly squeezed lime juice, divided, plus grated zest of 1 lime
6 ounces mango, diced
4 ounces pineapple, diced
3 tablespoons dried tart cherries
½ ounce flaked or shredded dried coconut
12 small mint or basil leaves, to garnish
- In a medium bowl, stir the coconut milk, chia seeds, 4½ tablespoons of agave nectar, 3 tablespoons of the lime juice and the zest; soak for at least 20 to 30 minutes, stirring occasionally.
- Meanwhile, in a bowl, combine the mango, pineapple, dried cherries, coconut, the remaining tablespoon of lime juice, and the remaining ½ tablespoon of agave. Stir gently, cover, and refrigerate.
- To serve: Stir the pudding with a silicone scraper. Scoop ⅓ cup into each bowl. Spoon the fruit around it, top with mint or basil leaves, and serve.