Achacha Coconut Chia Pudding
A creamy tropical chia pudding made with fresh achacha pulp, coconut milk and a touch of honey.
Achacha coconut chia pudding combines the sweet-tart tropical flavor of achacha with creamy coconut milk and the soft texture of soaked chia seeds. It makes a refreshing breakfast, snack or light dessert that can be prepared ahead of time and chilled until ready to serve. Fresh achacha pulp adds a bright fruity flavor that balances the richness of coconut beautifully. For the best texture, stir the chia mixture twice during the first few minutes of resting to prevent clumps, then refrigerate until thick. Add fresh achacha pulp and shredded coconut just before serving for extra flavor and texture.
Featured Fruits
Ingredients
- 1 cups Fresh Achacha Pulp
- 1 cups Coconut Milk
- 0.25 cups Chia Seeds
- 1.5 tablespoons Honey
- 0.5 teaspoon Vanilla Extract
- 2 tablespoons Shredded Coconut
Nutrition per Serving
Instructions
Cut the achacha fruits open, remove the seeds and scoop the fresh pulp into a bowl.
⏱️ 6 minutes
Blend half of the achacha pulp with the coconut milk, honey and vanilla extract until smooth.
⏱️ 2 minutes
Pour the mixture into a bowl, add the chia seeds and whisk thoroughly until evenly combined.
⏱️ 2 minutes
Let the mixture rest for 5 minutes, then stir again to prevent the chia seeds from clumping.
⏱️ 5 minutes
Cover and refrigerate until the pudding becomes thick and creamy.
⏱️ 120 minutes
Divide into serving glasses and top with the remaining achacha pulp and shredded coconut.
⏱️ 3 minutes