Chia seeds and coconut make a perfect combination for a pudding. The fresh rhubarb we found at the Green City Market inspired this not too sweet dessert.
Very easy to make. Simply plan ahead as it needs resting time.
- 1/3 cup chia seeds
- 3/4 cup unsweetened organic coconut flakes “Let’s do…Organics”
- 7oz unsweetened organic creamed coconut “Let’s do…Organics”
- 3 stalks rhubarb
- 1 vanilla bean
- 2 Tbsp honey
- Zest of 1/2 organic lemon
- 2 cups hot water
- Pinch of salt
Wash and trim the rhubarb stalks so there’s no green leaves. Discard the leaves it any. Cut the stalks in small even sized pieces.
Cut the vanilla bean in half, and split each half so you can scrape the seeds.
Place the rhubarb, honey and half a vanilla bean in a heavy saucepan on low heat and cover for about 10 minutes.
Meanwhile place the creamed coconut in a large bowl.
Add the hot water and the other half of the vanilla bean.
Whisk thoroughly to combine.
Add the coconut flakes, salt and chia seeds. Mix well, cover and refrigerate about one hour or so.
Uncover the saucepan with the rhubarb and mix thoroughly with a wooden spoon. Cover and continue to cook on low heat for another ten minutes.
Transfer to a bowl, add the lemon zest, mix well, cover and refrigerate.
Remove the bowls from the refrigerator when the chia seeds have set in the coconut mixture.
Fill small jars by alternating chia/coconut preparation with the cooled rhubarb/honey/lemon mixture. Enjoy immediately or refrigerate for later tasting.
Note: the longer you refrigerate the pudding, the more set it will become.