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Coconut Chia Pudding With Caramelised Pineapple

Anisa Sabet

A lovely combination of sticky caramelised pineapple and creamy vanilla coconut chia pudding.

A perfect naked treat to get you through the afternoon slump!

Coconut Chia Pudding With Caramelised Pineapple | Anisa Sabet | The Macadames-9-9

What you need

  • Mixing bowl
  • 4 jars

Coconut Chia Pudding With Caramelised Pineapple | Anisa Sabet | The Macadames-7-7

Ingredients

Makes 4

  • 1 400ml tin coconut cream
  • 1/4 cup chia seeds
  • 3 tablespoons maple syrup, or to taste
  • 2 teaspoons vanilla extract
  • 1/2 pineapple sliced into 1cm slices, cored
  • Coconut oil (or butter)
  • To serve: toasted candied (or normal) nuts of any variety and coconut cream

Coconut Chia Pudding With Caramelised Pineapple | Anisa Sabet | The Macadames-2-2

Method

1. To make the pudding: In the mixing bowl, mix together the coconut cream, chia seeds, maple syrup and vanilla extract. Cover with glad wrap and pop into the fridge to set for at least 4 hours, or overnight.

2. To make the caramelised pineapple: Melt a bit of coconut oil (or butter) in the fry pan, add the pineapples slices and cook until browned, then flip and brown on the other side. Once browned, remove from the pan and set aside to cool.

3. To assemble the puddings: Divide the coconut chia mixture among your jars, top with caramelised coconut. When ready to eat, top with coconut cream and toasted nuts.

Coconut Chia Pudding With Caramelised Pineapple | Anisa Sabet | The Macadames-6-6

Storage

Chia puddings will keep in jars in the fridge for up to five days.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

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