PERSIMMON COCONUT CHIA PUDDINGS

Persimmon Coconut Chia Puddings. The recipe makes 2 large or 4 small servings.

For the Coconut Chia Pudding:
one 14.5 oz can coconut milk
⅓ cup chia seeds
2 Tbsp agave nectar (honey can be used)

For the Persimmon Jam:
1 large ripe persimmon, cored and peeled if possible, diced
1½ Tbsp sugar
¼ cup water
juice and zest from ½ lemon
pinch of cinnamon

For Garnishing:
1-2 Tbsp toasted coconut flakes

View the full recipe at cookinglsl.com →