The Pioneer Woman Tasty Kitchen
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Persimmon Coconut Chia Pudding

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Prep:

Cook:

Level: Easy

System:

2

Description

Smooth, sweet and creamy coconut pudding topped with flavorful persimmon jam. A very easy and healthy dessert. Vegan and gluten-free, but still very tasty!

Ingredients

  • FOR THE COCONUT CHIA PUDDING:
  • 14-½ ounces, fluid Full-fat Coconut Milk
  • ⅓ cups Chia Seeds
  • 2 Tablespoons Agave Nectar Or Raw Honey
  • FOR THE PERSIMMON JAM:
  • 1  Large Ripe Persimmon, Cored And Peeled If Possible, Diced
  • 1-½ Tablespoon Sugar
  • ¼ cups Water
  • 1  Medium Lemon, Zest And Juice
  • 1 pinch Cinnamon
  • FOR GARNISHING:
  • 2 Tablespoons Coconut Flakes

Preparation

For the coconut chia pudding:
In a deep bowl, combine coconut oil, chia seeds and agave nectar. Stir to combine. Transfer to 2 large or 4 small glasses and refrigerate for at least 3 hours or overnight.

For the persimmon jam:
In a saucepan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft. Transfer to a blender and puree until smooth. Mix in lemon juice and cinnamon.

For the toasted coconut:
This is optional, but brings a lot of flavor. In a small pan over low heat lightly toast coconut flakes for 1 minute. Be careful not to burn them.

To assemble:
Take the set chia pudding out of the fridge. Carefully spread persimmon jam on top. Garnish with toasted coconut.

The recipe makes 2 large or 4 small servings.

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