Kiwi Coconut Milk Chia Pudding

5 from 4 votes

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.

Prep Time30

Cook Time10

Overnight1

Total Time1 40

Course: Dessert

Cuisine: American

Servings: people

Calories: 370kcal

Author: Michele Peterson

Cost: 15

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

Hydrate the chia seeds with water (5 times the volume) overnight.
Soak tapioca pearls in cold water for at least one hour
Bring coconut water and sugar to a boil.
Gently strain tapioca pearls and add to the boiling coconut water.
Stir for 8-10 minutes or until the pearls are translucent.
Add coconut milk and let sit overnight.
The next day, thin tapioca if needed with coconut water so you can stir it. Fold in drained, soaked chia seeds.

Kiwi Jelly Layer

Bring kiwi juice, agar and green food colouring ( if using) to a boil.
Stir all ingredients together and let cool slightly.
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.
Set aside remainder to be used as additional layer for the pudding.

Assembly

Add the tapioca coconut milk chia pudding mixture to the top of the set kiwi jelly in each verrine or parfait glass.
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.
Chill for at least one hour.
Garnish with finely diced ripe kiwi, shredded coconut and flower petals.
Serve immediately.

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.

Please note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and, although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition