in Dessert Recipes

Tropical pudding with chia and brown millet

updated

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Ingredients for 2 servings:

  • 1 small cherimoya(s), unpeeled, approx. 310 g
  • 2 small persimmons, unpeeled, total approx. 250 g
  • 250 ml water
  • 5 tbsp chia seeds
  • 6 tsp brown millet
  • 1 tbsp tiger nut flakes
  • 1 tbsp lemon juice
  • e.g. cinnamon
  • e.g. vanilla

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

alkaline, vegan, gluten-free, GAT-compliant

Peel the cherimoya and remove the seeds. Place the cherimoya flesh in a blender. Cut the persimmon lengthwise, trim off the core, and cut into pieces. Place in the blender. Add the water and blend on high for 2 minutes. Empty the blender mixture into a bowl and stir in the other ingredients. Then divide the mixture into as many serving bowls as you wish. Refrigerate for at least 2 hours to achieve a pudding-like consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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