Kiwi and Coconut Milk Chia Pudding

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This easy recipe for delicious Kiwi and Coconut Milk Chia Pudding is perfect for brunch, an afternoon snack or a posh dessert!

Featured on the Shangri-La Hotel Toronto’s “Guilt-Free” Afternoon Tea, this kiwi chia seed parfait tastes creamy and indulgent, yet is high in fiber, healthy omega-3 fatty acids, antioxidants and nutrients.

It also happens to be vegan and gluten-free!

Kiwi Parfait a Highlight of Afternoon Tea at Shangri-La Hotel Toronto

While traditional Afternoon Teas have long had a tendency to be similar in their offerings–with crustless sandwiches, scones and sweets being classic fare — this time-honoured British tradition  is undergoing a transformation.

Whether it’s a  Vegan Afternoon Tea at the Fairmont Empress  in Victoria, British Columbia to Afternoon Tea on a Double-decker Bus in London, the new generation of Afternoon Teas is lighter and fresher.

At the Shangri-La Hotel Toronto, Afternoon Tea is far from staid or predictable.

From their holiday-themed Nutcracker Tea to the Levenswater Gin Botanical Afternoon Tea (featuring scones with golden sultanas soaked in Levenswater gin), there’s an ever-evolving array of options including plant-based dining options.

 I had the opportunity to enjoy the Shangri-La’s “Guilt-free” Afternoon Tea in their fashionable Lobby Lounge.

One of the highlights of the Guilt Free Afternoon Tea was a beautiful Coconut Kiwi Chia Tapioca Pudding featuring three layers, a kiwi jelly, coconut chia pudding and fresh kiwi with coconut.

Chia is a popular, natural gluten-free food to use in puddings as it thickens so wonderfully.  

The delicious creation came served on a three-tiered cake stand along with gold-dusted sweets and other treats. It was so impressive I was keen to make the spectacular dessert at home.

So I was thrilled when Jolan Thiry, Head Pastry Chef, Shangri-La Hotel, Toronto agreed to share his recipe for Coconut Chia Tapioca Pudding with our readers.

And despite its posh appearance, it’s not too complicated to make.

How to Make Coconut and Kiwi Chia Pudding – Step by Step

Step One: Ingredients for Coconut Kiwi Chia Tapioca Pudding

A  day in advance of when you plan to serve the pudding, gather your ingredients. You’ll need tapioca (small pearl), kiwi juice (the juice not the capsules), fresh kiwifruit, agar ( a substitute for gelatin), whole chia seeds, sugar, coconut water, coconut milk and coconut extract (optional).  If you have some green food colouring you can use it.

For garnish, use shredded coconut and edible flower petals (such as violets) to make it look pretty. 

In summer, it’s possible to purchase edible flowers in small bags for just a few dollars from Farmers Markets but the rest of the year, check the produce department at your grocery store.

If you can’t find flowers, you can always substitute a sprig of fresh mint for a garnish.

Step 2: Prepare the Chia Seeds

Rinse and pick through the chia seeds before using. Hydrate the chia seeds with water (about 5 times their volume) in a covered glass bowl or pot overnight.

Step 3: Prepare the Tapioca

Soak the tapioca pearls in cold water for at least one hour.

Step 4: Prepare the Tapioca Mixture and Coconut Milk

• Bring coconut water and sugar to a boil.
• Gently strain tapioca pearls and add to the boiling coconut water.
• Stir for approximately 8 minutes or until the pearls are translucent.
• Add the coconut milk and stir.
• Cool and let sit overnight.

Step 5: Combine the Tapioca Mixture with Chia Seeds

The tapicoa mixture should be firm but not solid. Thin it (if needed) with more coconut water. Then fold in the drained, soaked chia seeds.

Step 6:  Make the Kiwi Jelly Layer

• Bring kiwi juice, agar, and green colour to a boil. Stir all ingredients together and let cool.
• When kiwi jelly has cooled, carefully scoop a small amount into the bottom of the dessert verrines ( small glass containers), parfait dishes, small mason jars or bowls.
• Place in refrigerator to cool for one hour.
• Set aside remainder to be used as an additional layer for the kiwi coconut milk chia pudding.

Step 7: Assemble the Kiwi Coconut Milk Chia Pudding

• Add the pudding mixture by spoonful on top of the set kiwi jelly, spreading until smooth.
• Rewarm remaining kiwi jelly and layer onto pudding.
• Garnish with finely diced fresh kiwi, shredded coconut flower petals

Top Tips for Making Coconut and Kiwi Chia Pudding

• Be sure to choose ripe kiwifruit for this recipe. Unripe fruit is too tart and has a hard core that makes them difficult to eat. Learn how to select ripe kiwifruit from the experts at the California Kiwi Commission. 
• You can ripen kiwifruit quickly by placing them in a brown paper bag with an apple or pear as those fruits emit ethylene which will help unripe kiwis ripen. This trick also works for unripe tomatoes!
• Soaked chia seeds can be stored in a refrigerator for up to five days. So you can begin this recipe in advance or soak extra chia seeds to use in other recipes. 
• Got extra chia seeds? Try our easy recipe for Chia and Prickly Pear Salad Dressing – it’s fresh, healthy and delicious! 
• If you have diverticulitis or dysphagia (swallowing problems), consult with your doctor before consuming chia seeds (or other nuts and seeds). Eating too many whole chia seeds can clog your intestines or even swell in your throat if not fully soaked before using.
• There’s also the option of using ground chia seeds. It will produce a pudding with a different texture and colour but is just as delicious and full of nutrients.
• For more vegan treats, try one of these nutritious and delicious vegan desserts or go directly to this indulgent  Chocolate Chip and Cookies Vegan Ice-Cream .
• If you’ve got leftover tapioca pearls, use ’em up in this delicious recipe for Coconut Tapioca Pudding with Passion Sauce.  

Recipe

More Coconut Milk Recipes and Afternoon Tea Ideas To Enjoy:

•  Vegan Afternoon Tea at the Fairmont Empress Victoria 
• Caribbean Seafood Soup with Coconut Milk
• Poisson-Cru: A Recipe for Delicious Tahitian Coconut Ceviche  
• Afternoon Tea at Wedgwood, Stoke-on-Trent
• Mango Coconut Panna Cotta 

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