My first chia pudding recipe. I use them so much in my weekly regime but I haven’t yet posted a recipe featuring these super seeds. That’s about to change! Don’t ask me why I thought it would be a good idea to heat chia seeds, coconut water and figs in a pan, but it works. This 3 ingredient fig and coconut chia pudding recipe is super simple and has a deliciously fruity flavour.
Fig and Coconut Chia Pudding
- 2 figs
- Chia seeds
- Coconut water
- Pick an appropriate jar depending on how large you would like your dessert or how many you would like to make.
- Fill it (them) ⅓ of the way up with chia seeds, then pour these seeds into a saucepan.
- Fill the same jar ¾ of the way up with coconut water, then add this to the saucepan.
- Lastly, peel two very ripe figs so that there is no skin and no white flesh remaining (use a sharp knife) (use 2 figs per dessert you are making, so if you are making two, use four).
- Add the two peeled figs to the saucepan and put onto a relatively low heat.
- Bring to a light simmer and stir occasionally. We want the figs to separate so that the individual fibres disperse evenly in the liquid. Continue to simmer, we want to intensify the flavour and release all that lovely sugar stored inside those figs.
- Remove from the heat when the figs are mixed into the coconut water and the mixture starts to smell lovely.
- A small change in colour should be observed, this will act as a good indicator to remove from the hob.
- Pour the chia pudding back into your jar and pop into the fridge.
- Wait for it to cool and for the seeds to absorb as much moisture as possible, then serve.
How cute is this little jar? It was perfect for taking my chia seeds to training this afternoon (although I did get a few strange looks from my team mates). I hope you enjoy this rather unique pudding recipe and that if you weren’t an advocate of chia seeds before, that you are now. Have a great weekend and stay healthy.