A lovely combination of sticky caramelised pineapple and creamy vanilla coconut chia pudding. A perfect naked treat to get you through the afternoon slump!
Recipe for Coconut Chia Pudding With Caramelised Pineapple by Anisa Sabet for The Macadames.
I really do have a cookbook addiction. I actually buy on average one a week, my latest addition is the Women’s Weekly Real Food Cookbook. It’s shot by my FAVOURITE person i’ve had the pleasure of crossing paths with, Luisa Brimble. She’s such a lovely soul who is so generous with her praise and knowledge.
The book is packed with delicious and accessible recipes that I have just started to make my way through and the beautiful photos just make it so enjoyable to flick through.
One of the recipes that caught my eye was a chia pudding with macerated pineapple which I decided to adapt and shoot for my blog. I caramelised fresh pineapple for that lovely sweet and sticky flavour and added candied almonds on top for an extra crunch. I hope you enjoy the recipe and if you’re looking for another addition to your cookbook collection, I highly suggest the Women’s Weekly Real Food Cookbook.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from the Women’s Weekly Real Food Cookbook.
What you need:
- Mixing bowl
- 4 jars
Ingredients (makes 4):
- 1 400ml tin coconut cream
- 1/4 cup chia seeds
- 3 tablespoons maple syrup, or to taste
- 2 teaspoons vanilla extract
- 1/2 pineapple sliced into 1cm slices, cored
- Coconut oil (or butter)
- To serve: toasted candied (or normal) nuts of any variety and coconut cream
1. To make the pudding: in the mixing bowl, mix together the coconut cream, chia seeds, maple syrup and vanilla extract. Cover with glad wrap and pop into the fridge to set for at least 4 hours, or overnight.
2. To make the caramelised pineapple: melt a bit of coconut oil (or butter) in the fry pan, add the pineapples slices and cook until browned, then flip and brown on the other side. Once browned, remove from the pan and set aside to cool.
3. To assemble the puddings: divide the coconut chia mixture among your jars, top with caramelised coconut. When ready to eat, top with coconut cream and toasted nuts.
Storage: chia puddings will keep in jars in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my my rose and pistachio creamy chia pudding.
Or my vegan cardamom pudding.
Anisa – The Macadames. xx