So I know you’re all looking at the photo and thinking why has she posted a jar of mustard on the blog? Well, it’s not! It’s chia seed mousse. If you follow several healthy eating food blogs you’ve probably seen a chia seed mousse recipe, although most people seem to go for chocolate. So I decided to shake it up a bit. Some pineapple, some coconut, to get us in the mood for summer.
Chia seeds are a superfood and are all the rage at the moment because people have realised just how healthy they are. Also chia seeds, if you’re wondering, have a slightly “strange” texture so I thought I’d be clever and grind them to a powder so you wouldn’t notice them. Well either my grinder is rubbish (probably) or chia seeds are just too small to to grind to a powder because it just didn’t work. So if you decide to try it let me know how it worked for you! Despite my failure to grind up the chia seeds this pudding tastes perfectly delicious and I didn’t find the chia seeds a bother at all – so no need to worry really!
One thing you do need to know before you start is the pudding needs to be chilled overnight in the fridge so you can’t whip it up for unexpected guests at the last minute, but apart from that it couldn’t be easier. Also if you take it out of the fridge about 15 minutes before serving it will taste sooo much better.
Preparation: 10 minutes +chilling time Servings: 4 generous bowlfuls Cooking time: none Total: 10 minutes
800g clean pineapple (topped and tailed, cored and peeled)
400ml coconut milk
4 tbsp agave nectar (optional, but we like the extra sweetness)
75g chia seeds
dessicated coconut to sprinkle on top.
Blend the first four ingredients together. Pour into bowls or jam jars (like in the photo), refrigerate overnight. Remove from the fridge about 15 minutes before serving. Sprinkle dessicated coconut on top and serve!