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Desserts
Tropical
6 servings (4 oz. each)
20 minutes
2 ripe Cherimoya, peeled, seeded, and mashed (about 2 cups purée)
1 ½ cups unsweetened coconut milk (or milk of choice)
1/2 cup Melissa’s White Chia Seeds
1–2 tablespoons maple syrup or honey, to taste
1 tablespoon lemon juice
½ teaspoon vanilla extract
4 ripe passion fruit
Pinch of sea salt
In a medium mixing bowl, whisk together the cherimoya purée, coconut milk, sweetener, vanilla, and salt until smooth.
Stir in the chia seeds and mix well. Let sit for 10 minutes, then stir again to prevent clumping. Pour into individual cups.
Cover and refrigerate for at least 4 hours or overnight, until the pudding is thick and the chia seeds have fully absorbed the liquid.
Before serving top with ripe passion fruit.
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