Coconut, honey and chia pineapple pudding

Whether you enjoy this chia pudding for breakfast or dessert, it will definitely be the prettiest dish on the table! Served in a hollowed-out pineapple, you can't get much more creative than this.
Coconut, honey and chia pineapple pudding



1.Cut the top off the pineapple by slicing at the widest point, about 2cm from the stalk. Set this ‘lid’ aside.
2.Next, you’ll need to hollow out the pineapple. Using a small, sharp knife, cut around the edge, about 1cm from the skin. Cut a cross in the pineapple flesh and begin to slice away chunks of it, with your knife angled outwards; place the chunks in a bowl. Repeat as you move down the pineapple, taking care not to pierce the skin, especially at the bottom.
3.Use a dessertspoon to scoop and hollow out the base then stand the pineapple in a small bowl. Refrigerate the flesh and use for our [pineapple slushy recipe](|target=”_blank”) or in a smoothie.
4.Place a medium saucepan over moderate heat and add coconut milk, milk, honey, lime leaf or juice, and zest. Gently simmer for a few minutes, then remove from heat and stir in chia seeds.
5.Leave chia mixture to cool slightly before pouring it into the pineapple and placing the lid on top.
6.Place in the fridge for 6-8 hours or overnight and stir from time to time. Stir any juice that seeps from the pineapple back into the chia mix if you wish.
7.Remove lime leaf and serve topped with sliced fresh fruit and mint leaves.

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