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Coconut chia pudding with granita
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Prep Time:
260 minutes
Cook Time:
Total Time:
260 minutes
Indulge in a light and effortless gluten-free dessert, ideal for a summer evening.
Ingredients:
  • 270ml can light coconut milk
  • 100g (1/4 cup) rice malt syrup
  • 60ml (1/4 cup) water
  • 40g (1/4 cup) black chia seeds
  • 1.3kg piece seedless watermelon, peeled, chopped
  • 28.40 gm rice malt syrup
  • 20.00 gm water
  • 1 lime, rind finely grated, juiced
Instructions:
  • Combine coconut milk, syrup, and water in a bowl, whisk until well blended. Mix in chia seeds. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • For the watermelon granita, blend the watermelon until smooth, then strain it through a fine sieve to remove any solids. Microwave the syrup and water until smooth, then mix it with lime juice into the watermelon juice. Pour the mixture into a slice pan and freeze for 1 hour until icy around the edges. Using a fork, break up the mixture roughly. Continue freezing for 2 hours, scraping with a fork every 30 minutes until firm.
  • Spoon chia pudding into small serving glasses, layer with granita, and sprinkle with lime zest.

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