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.


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

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