This recipe for a delicious chia seed and pineapple pudding is brought to you by Carolina from Jardín de Luna.
Carolina creates healthy, vegan, and delicious recipes. This one seems perfect for brunch, as a dessert, or for an afternoon snack.
Antioxidant Chia and Pineapple Pudding by Jardín de Luna
Ingredients for the pudding:
- 40g of chia seeds
- 250 ml of plant-based milk (I used rice milk)
- 1 tablespoon of coconut sugar
- 15 ml of Chai Masala Syrup (Can be substituted with another tablespoon of coconut sugar)
- 50 grams of maqui berry powder (2 teaspoons)
- A pinch of salt
Ingredients for the pineapple
- 200g of natural pineapple
- A pinch of salt
- A few drops of lemon juice (optional)
- A pinch of powdered ginger (optional)
- Pineapple chunks as a topping
Elaboration:
- In a bowl, place the plant-based milk (I used rice milk), add the coconut sugar and the chai masala syrup, and mix with the help of a small whisk.
- Add the maqui-berry powder and mix vigorously again.
- Add the chia seeds to the bowl of liquid mixture to hydrate them.
- It's important to stir the chia seeds with a whisk or a fork to dissolve any lumps. Repeat this process for the next 10 to 15 minutes so the chia seeds absorb the liquid without clumping, resulting in a gel-like consistency. If it seems too thick, add a little more liquid (in my case, it wasn't necessary). While you're doing this, you can prepare the blended pineapple and pineapple chunks.
- Once the chia seeds have turned into a viscous gel, store them in the refrigerator for a minimum of 2 hours; I leave them overnight.
- Place the 200g of chopped pineapple in the blender, add the salt, lemon juice and ginger if desired, blend and set aside.
- Chop a small piece of pineapple into small cubes and set aside.
- Now it's time to plate the pudding, take the appropriate glasses and fill them with the ingredients.
- Using a spoon, scoop the blended pineapple and place it at the base of the chosen glass or container.
- Add the chia seeds with the help of another spoon, and finally add the pineapple pieces.
- Our “Super Antioxidant Pineapple Chia Pudding” is ready to drink.
- You could add chopped fresh mint (organic), or cacao nibs, as toppings.
* Grades:
- Use your favorite plant-based milk; rice and oat milk give a lighter texture, while almond and hazelnut milk leave a slightly creamier texture.
- If you want to substitute the fruit, keep in mind that it would be good to use other acidic fruits to mix with the maqui berry . It's recommended not to mix acidic and sweet fruits in the same meal, as they have different pH levels that affect digestion. This is just a suggestion.
Carolina will be teaching a vegan and gluten-free baking workshop on February 23rd from 10:30 am to 1:30 pm at Mamá Kokore. Here's all the information.