Kiwi and Coconut Milk Chia Pudding (Vegan)

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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 pudding and fresh kiwi with coconut. It came served on a three-tiered cake stand along with gold-dusted sweets and other treats. It was a spectacular dessert I was keen to make 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.
• 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.
• Got extra chia seeds? Try our easy recipe for Chia and Prickly Pear Salad Dressing – it’s fresh, healthy and delicious! 

5 from 4 votes

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Kiwi Coconut Milk Chia Pudding

Prep Time

30 mins

Cook Time

10 mins

Overnight

1 d

Total Time

1 d 40 mins

 

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 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's also vegan and gluten-free!

Coconut Chia Tapioca Pudding features three components, a kiwi jelly, coconut pudding and fresh kiwi with coconut. It's best served in clear glass verrines or dessert bowls to showcase its delicate layers.

Course: Dessert

Cuisine: American

Keyword: chia pudding, chia seeds, coconut milk, kiwi

Servings: 6 people

Calories: 370 kcal

Author: Chef Jolan Thiry, Head Pastry Chef, Shangri-La Hotel Toronto

Ingredients

Pudding Layer

• 750 grams coconut water
• 100 grams tapioca small pearl
• 250 grams coconut milk
• 100 grams sugar white
• 2.5 grams coconut extract optional
• 20 grams chia seeds whole

Kiwi Jelly Layer

• 500 grams kiwi juice
• 4 grams agar
• 2 drops green food colouring optional

Garnish

• 400 grams kiwifruit diced
• 50 grams coconut shredded
• edible flowers

Instructions

Chia Pudding Layer

1. Hydrate the chia seeds with water (5 times the volume) overnight.

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

3. Bring coconut water and sugar to a boil.

4. Gently strain tapioca pearls and add to the boiling coconut water.

5. Stir for 8-10 minutes or until the pearls are translucent.

6. Add coconut milk and let sit overnight.

7. The next day, thin tapioca if needed with coconut water so you can stir it. Fold in drained, soaked chia seeds.

Kiwi Jelly Layer

1. Bring kiwi juice, agar and green food colouring ( if using) to a boil.

2. Stir all ingredients together and let cool slightly.

3. When kiwi jelly has cooled, carefully scoop a small amount into the bottom of the dessert verrines or bowls. Place in refrigerator for one hour to cool.

4. Set aside remainder to be used as additional layer for the pudding.

Assembly

1. Add the tapioca coconut milk chia pudding mixture to the top of the set kiwi jelly in each verrine or parfait glass.

2. Warm the remaining kiwi jelly slightly if it has set and layer it on top of the coconut chia pudding, smoothing with the back of a spoon.

3. Chill for at least one hour.

4. Garnish with finely diced ripe kiwi, shredded coconut and flower petals.

5. Serve immediately.

Recipe Notes

• Be sure to choose ripe kiwifruit for this recipe. Unripe fruit is too tart and has a hard core that makes them really difficult to eat. 
• 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. 
• Soaked chia seeds can be stored in a refrigerator for up to five days. So you can begin this recipe several days in advance or soak extra chia seeds to use in other recipes.
• If you have diverticulitis or dysphagia (swallowing problems), consult with your doctor before consuming whole 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. 
• The nutritional content of this recipe is an estimate only. 

Nutrition Facts

Kiwi Coconut Milk Chia Pudding

Amount Per Serving

Calories 370 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 11g69%

Sodium 144mg6%

Potassium 923mg26%

Carbohydrates 63g21%

Fiber 8g33%

Sugar 35g39%

Protein 4g8%

Vitamin A 130IU3%

Vitamin C 142.7mg173%

Calcium 117mg12%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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
• Top 7 Food Tours in London, England

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