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Tropical Jackfruit Coconut Pudding with Chia Crunch
Indulge in a tropical delight with jackfruit and coconut pudding, topped with chia crunch. A nutritious and exotic healthy dessert!
Transport your taste buds to a tropical paradise with this innovative and healthy dessert that combines the unique flavors of jackfruit and coconut. Jackfruit, known for its rich fiber content and low-calorie profile, is paired with creamy coconut milk to create a luscious pudding. The addition of chia seeds not only adds a delightful crunch but also packs a punch of omega-3 fatty acids and antioxidants. This dessert is completely plant-based, making it a perfect choice for those looking to indulge in a guilt-free treat.
This recipe is designed for those who seek to enjoy a decadent dessert without compromising on health. By utilizing the natural sweetness of jackfruit and the creaminess of coconut milk, we eliminate the need for added sugars. The chia seed topping provides a texture contrast and essential nutrients, making this dessert as nourishing as it is delicious. Perfect for a light afternoon treat or as a refreshing end to a meal, this pudding is sure to become a favorite in your healthy dessert repertoire.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Thai
Indulge in a tropical delight with jackfruit and coconut pudding, topped with chia crunch. A nutritious and exotic healthy dessert!
Ingredients
- • ripe jackfruit pods: 1 1/2 cups, chopped
- • coconut milk: 1 cup (full-fat for creaminess)
- • chia seeds: 3 tablespoons
- • vanilla extract: 1 teaspoon
- • unsweetened shredded coconut: 1/4 cup
- • maple syrup: 2 tablespoons
- • lime zest: 1 teaspoon
- • fresh mint leaves: for garnish
Instructions
- 1 Begin by preparing the jackfruit. If using canned jackfruit, ensure it is thoroughly rinsed and drained. Chop the jackfruit pods into small pieces and set aside.
- 2 In a blender, combine the chopped jackfruit, coconut milk, vanilla extract, and maple syrup. Blend until the mixture is smooth and creamy. Taste and adjust sweetness if necessary.
- 3 Pour the blended mixture into a medium-sized bowl. Stir in the chia seeds and lime zest until evenly distributed. Allow the mixture to sit for about 5 minutes, then stir again to prevent the chia seeds from clumping.
- 4 Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until the mixture has thickened to a pudding-like consistency.
- 5 While the pudding chills, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.
- 6 To serve, divide the pudding into individual bowls or glasses. Top each serving with toasted coconut and garnish with a few fresh mint leaves. Enjoy immediately for the best texture and flavor.
Serving Suggestions
- • This tropical pudding pairs beautifully with a side of fresh tropical fruits such as mango slices or papaya chunks to enhance the exotic flavors of the dessert. For an added touch of elegance, serve with a dollop of coconut whipped cream or a sprinkle of cacao nibs for a slight chocolatey bitterness. To complement the pudding, consider pairing it with a refreshing herbal tea such as lemongrass or mint tea, which will cleanse the palate and enhance the refreshing notes of the dessert.
Storage Tips
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep the toasted coconut separate and only sprinkle it on when ready to serve. Chilled pudding may thicken further; if it becomes too thick, simply stir in a splash of coconut milk to reach your desired consistency before serving.
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