The funny thing with this recipe is that I hate, hated, chia pudding and ignored every recipe including it, despite how god then looked.
However, when I was in Greece last week, I saw on the menu for dessert: "caramelised banana with chia pudding" and thought well I've tried all the others so why not. And oh my, it was delish. I was so pleasantly surprised so, of course, I had to recreate it...
Coconut Chia Pudding with Sweet Banana and Caramelised Nuts
Serves: 2
Ingredients
For the Pudding
1 ripe banana, cut in half then sliced down the middle
60ml coconut milk
1 tbsp coconut cream
1 tbsp chia seeds
1 tbsp desiccated coconut
1/2 tsp vanilla, optional
stevia, to sweeten
For the caramelised Nuts
40g walnuts/pecans/hazelnuts
6g sugar with stevia, or double the amount normal sugar/coconut sugar etc.
1 tsp coconut oil, melted
1/8 tsp cinnamon
For the Sauce
3 tsp coconut oil, melted
1 tsp stevia, to taste
2 tsp lucuma powder
1 tsp cacao powder ( or you can skip the lucuma and use all cacao )
raspberries
mint, to garnish
Method
- First make the pudding by combining the chia seeds, coconut milk, desiccated coconut vanilla and stevia. Set aside while you prepare the rest.
- To make the caramelised nuts, add all the ingredients to a pan over medium high heat. Keep stirring until the sugars melted around the nuts then scrape them onto a piece of tin foil. Allow them to cool.
- Return to the chia pudding and fold through the coconut cream then place the pudding in the fridge.
- Make the chocolate sauce by simply combining the sauce ingredients together in a small ramekin.
- To assemble, scoop half of the chilled chia mixture into the centre of a plate. Place two banana slices on top and drizzle over the chocolate sauce. Finish with a sprinkle of caramelised nuts and garnish with mint.
