Cherry Ripe chia pudding - Joel Feren

Cherry Ripe chia pudding

INGREDIENTS

1¼ cups of milk

2 tbsp Greek yoghurt

1 tbsp cocoa powder

2 tbsp shredded coconut

1 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

1/3 cup chia seeds

Cherry layer

1 cup frozen pitted cherries

1 tbsp water

Garnish with toasted shredded coconut and shaved chocolate.

METHOD

In a medium bowl, whisk together the milk, yoghurt, cocoa powder, coconut, maple syrup, vanilla and a pinch of salt until smooth. Stir in the chia seeds. Leave to stand for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 4 hours, or until thickened.
Place the frozen cherries and water in a small saucepan over medium heat. Cook for 6-8 minutes, stirring occasionally, until the cherries have softened. Lightly mash the cherries with the back of a spoon, leaving some chunks for texture. Allow to cool.
Divide half the chia pudding between two glasses or jars – spoon over the cherry mixture, then top with toasted coconut and grated dark chocolate.

Serves

2

METHOD

In a medium bowl, whisk together the milk, yoghurt, cocoa powder, coconut, maple syrup, vanilla and a pinch of salt until smooth. Stir in the chia seeds. Leave to stand for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 4 hours, or until thickened.
Place the frozen cherries and water in a small saucepan over medium heat. Cook for 6-8 minutes, stirring occasionally, until the cherries have softened. Lightly mash the cherries with the back of a spoon, leaving some chunks for texture. Allow to cool.
Divide half the chia pudding between two glasses or jars – spoon over the cherry mixture, then top with toasted coconut and grated dark chocolate.

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