Coconut Yoghurt Chia Puddings
Photography Manja Wachsmuth.
Coconut yoghurt gives an extra creaminess to the puddings and the frozen granita adds a refreshing burst of flavour.
Serves: 4
INGREDIENTS
1½ cups coconut milk (not cream)
1½ cups coconut yoghurt
honey to taste
½ cup black chia seeds
To serve
Raspberry and Rosehip Granita
2 rosehip or spiced berry tea bags
¼ cup caster sugar
1 cup boiling water
600-gram bag frozen raspberries, thawed with their juice
Mango and Passionfruit Granita
600 grams frozen mango chunks, thawed
1–2 tablespoons icing sugar
1 tablespoon lime juice
pulp of 3 passionfruit
METHOD
Pudding: Whisk the coconut milk, yoghurt and honey to taste in a bowl. Stir in the chia seeds and leave at room temperature for 1 hour, then divide between serving glasses and refrigerate until ready to serve.
Raspberry and Rosehip Granita: Put the tea bags, sugar and water in a bowl and stir to dissolve the sugar. Set aside until cool, then squeeze out the liquid from the teabags back into the bowl and discard. Place the raspberries and tea in a blender or food processor and process until smooth. You can leave the seeds in or press the puree through a fine sieve.
Pour into a shallow metal tray and place in the freezer until frozen.
Passionfruit and Mango Granita: Process the mango, sugar and lime juice in a blender or food processor until smooth. Tip into a shallow metal tray and stir in the passionfruit pulp. Pour into a shallow metal tray and place in the freezer until frozen.
To serve: Scrape the surface of the granitas with a fork to form snow like crystals. Pile on top of the puddings and serve immediately. Makes 4–6.
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