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Simple Gradient Chia Seed Pudding Looks Like A Sunrise In A Jar

Whether it’s coming out of a sea blue bottle or fresh from a newly cracked coconut, coconut water evokes thoughts of a calming ocean breeze, sun-kissed everything, and tropical vibes. But, winter is here for us Northern Hemisphere folks. With the holiday season’s cloudy days, some coconut water can go a long way towards adding a bit of sunshine into daily life. One way to do that is with this unique recipe for ZICO Sunshine Chia Seed Pudding.

Chia seed pudding has made its way around the internet in the past couple years, usually in the form of an addition to acai bowls. But, it very much works as its own dessert so long as you use the right flavors.

Here, this recipe uses coconut water, coconut milk, and pitaya to give it a fresh, fruity flavor that doesn’t overpower itself with sugar as many chia puddings can. It’s a fine line to walk, but this pudding finds that balance.

Making the base for the pudding is relatively easy, as it’s nothing more than a few minutes of mixing and then leaving that to thicken in the fridge for an hour or so. From there, the finished product isn’t far off. Separate the base into four containers, mix each with increasingly larger increments of a pitaya and ZICO Coconut Water puree, and then lay these on top of each other.

The result should be a vibrant chia seed pudding that’ll add some color to any day or season.

For a more in depth view of the dish, check out the recipe below or the video above!

 

ZICO Sunrise Chia Seed Pudding 

Makes 4 Servings

1 C Chia Seed

24 fl oz ZICO 100% Natural Coconut Water

1 C Coconut Milk

¼ C Honey, Optional

1 tsp Vanilla Extract

½ tsp Kosher Salt

Pitaya Puree, Recipe Follows

Assorted Tropical Fruit

 

Pitaya Puree 

1 ½ C Red Pitaya

¾ C 100% ZICO Coconut Water

Method

  1. In a large bowl, combine the chia seed, ZICO coconut water, coconut milk, honey (if using), vanilla and salt. Stir well to prevent lumps and allow to thicken for at least 1 hour in the refrigerator.
  2. Meanwhile, in a blender, combine the red pitaya and ZICO coconut water. Puree until smooth. Set aside until ready to use.
  3. Once the chia seeds have fully gelled and thickened, separate the chia seed pudding into 4 bowls.
  4. In the first bowl, add 2 tablespoon of the pitaya puree. In the second bowl, add 4 tablespoon of pitaya puree. In the third bowl, add 6 tablespoons of pitaya puree. In the fourth and final bowl, add 8 tablespoons of pitaya puree. Adjust the color to your liking as needed with any remaining puree.
  5. To serve, layer the first bowl of pudding into a clear glass jar or cup. Layer the second bowl and continue with the third and fourth bowl to achieve a gradient effect.
  6. Top the pudding with your choice of assorted tropical fruit and enjoy.

Created in partnership with ZICO Coconut Water. 

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Sweets

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As if this dessert wasn’t jungle enough, you get to dip the rolls into a Vanilla Lime Honey Dipping Sauce! (Recipe @ HowSweatItIs)

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Cravings

Craving: Tropical Gummy Bears

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Craving: Grilled Pineapple

grilled_pineapple

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Categories
News

New Wahoo's/Chipotle Rival to Open in OC

A tropical-theme chain of restaurants based out of Utah is about to make its footprint on Orange County. Serving fresh, healthy, gourmet rice bowls is their game and Rumbi Island Grill is their name. Rumbi plans on tripling its size by opening over 60 eateries in Southern California with the first two to open in Irvine by June. The main rivals for Rumbi will be Chipotle Mexican Grill and Wahoo’s Fish Taco. I’m sure this stuff will be delicious!