Sunday, 29 June 2014

Coconut and cardamom chia pudding with persimmons

The last few weeks have left me zapped and as limp as that silver beet i was going to turn in to a pie! With the rain falling at a continuous pace, i can't help but get inspired again this weekend.


There is a method to my pantry madness and for those who have seen my unkempt shelves, i can assure you i do know where that star anise is! Amongst the spices i have stacked, are cardamom pods. This versatile spice is stunning when infused in coconut and i have decided to use it with my packet of black chia seeds. I can safely say that this is one breakfast pot you will be coming back for, not only is it a time saver for busy mornings, but that hint of cardamom is the wake up call you've been needing to spice up your morning.



Items You Need:

- 1/3 cup of black chia seeds
- 1 1/2 cup of coconut milk
- 2 ripe persimmons, peeled and chopped
- 1/2 tablespoon of honey
- 3 cardamom pods

What's Next?

1.Place the coconut milk and cardamom in a small pot and cook on low heat (5-10 minutes). Do not allow to boil as the coconut will curdle.

2. Add the honey and stir through

3. Place the chia seeds in a jar. Once the coconut mixture has cooled, pour on top of the chia seeds and mix with a spoon.

4. Place in the fridge for 2 hours minimum (or the night before) and you will get a thickened chia pudding.

5. Remove half of the chia seed mixture and place into a seperate bowl. Spoon half the chopped persimmon in and layer it with the other half of the chia mixture. Top with the remaining chopped persimmons before serving.



2 comments:

  1. Hi, Jackie. Shared your blog on Google plus. Your food photography is fabulous!! Linda Crafts a la Mode

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    1. Thanks so much Linda! I am so glad that you are enjoying my blog and i hope to share more soon :)

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