So after quite a few (insanely) busy weeks, I’ll finally have some time to chill and eat like a decent adult and not like a human garburator who has a strong penchant for pizza and salsa verde chips. That being said, I still love my desserts, gotta keep it balanced, right?
This week I didn’t have enough time to bake something yummy, but I did whip up a breakfast treat. Well, it can be eaten any time of the day really. I spotted the recipe in the new issue of Donna Hay and was like “whoa, gotta make this”. Mind you, her recipe has papaya – now, I don’t know about where you live, but papayas here in the north pole are eeeexpensive. Basically it’s a papaya or a dinner with friends, yah, no thanks – passion fruit and orange will do just fine instead! To enhance the flowery notes, I sweetened it with elderflower syrup, but you can use any sweetener you want. I also added a touch of almond extract, which you can swap for Amaretto, because, BOOZE (amaretto would turn it into a nice dinner dessert!).
Oh and also it’s dairy free! Guys, seriously, it’s delish. It’s citrusy, tangy, creamy, icy, and super satisfying.
Get the full recipe after the jump!
Coconut Chia Pudding with Orange Passion Fruit Granita
*For an adult version: substitute the almond extract for amaretto and add an extra 1/2 tablespoon.
*If you can’t find passion fruit, you can leave it as is with just the orange (or try another fruit of your liking!)
*Troubleshooting: too runny? Add more chia, too chunky? Add a bit of water (or coconut water) to break it down
For the pudding
– 1 medium young coconut
– 1 cup coconut cream (from a can)
– 1/3 cup white chia seeds (regular chia seeds work, but you’ll see the dark speckles)
– 1/2 teaspoon almond extract
– 1 tablespoon elderflower syrup (available at Ikea! ha, you can also use honey or agave syrup)
– 1/2 vanilla pod
– Juice of 1 lime
For the granita:
– 1 cup freshly squeezed orange juice
– 1 passion fruit, pulp removed (fresh)
– 1 teaspoon agave syrup or honey
Pomegranate and mint to garnish.
Start with the granita:
1. Mix all the granita ingredients until syrup is dissolved. Pour liquid on a clean shallow dish or mould and place in the freezer. After 30 min (or once it’s 90% frozen), scrape the frozen liquid with a fork, then freeze again. Repeat 2 more times letting the granita freeze completely in between. Leave granita in the freezer until ready to assemble.
Now the pudding:
1. Cut open the coconut (carefully!), start by poking a couple holes on the top to drain the water (save it!). Then crack the whole thing open, scoop the flesh and set aside.
2. Place the fresh coconut water and all the other pudding ingredients in a pot over medium heat. Gently simmer until it thickens, about 10 minutes (don’t overcook or it’ll be too chunky). Set aside, cool down completely and refrigerate for about 1 hour.
Place pudding in a bowl, then top with the granita, mint, pomegranate, and flesh from the young coconut. Note: granita melts fast so add it just as you are serving it. You can serve it at the table and let your guests take whatever amount they want or gorge directly from the bowl. Sharing is caring.
Here’s to a delicious breaky that tastes like a piña colada! :D