Chia Pudding Bowls with Citrus, Dates, and Lavender Honey
Creamy chia pudding gets gussied up for spring with a drizzle of lavender honey, fresh fruit, and bee pollen.
Prep: 30 minutes
Resting time: 3 hours
Total: 30 minutes
Servings: 3 -4 servings
- 1 small can unsweetened coconut cream (such as Native Forest), (5.4 ounce / 160 ml)
- 2 tablespoons mild honey, (40 g)
- 1/8 teaspoon fine sea salt
- 1/2 vanilla bean, split lengthwise and scraped
- 1/2 cup + 2 tablespoons chia seeds (I use black seeds), (105 g)
- 2 cups unsweetened almond milk (preferably fresh or homemade), (475 ml)
- 1/4 cup mild honey, (85 g)
- 2 teaspoons lavender buds (culinary-grade), plus a few extra for topping
- ~12 fresh strawberries, hulled and sliced
- ~12 kumquats, thinly sliced, seeds removed
- a large handful toasted coconut flakes
- bee pollen (optional)
In a large saucepan, gently warm the coconut cream with the 2 tablespoons honey, salt, and vanilla seeds and pod until the honey is melted, 1-2 minutes over medium heat. Remove from the heat and whisk in the chia seeds, then the almond milk. Let stand 5 minutes, then whisk again (this prevents the seeds from clumping) and pour into a quart-sized jar or other container. Chill until thickened, at least 3 hours and up to 3 days.
Meanwhile, combine the 1/4 cup honey and lavender buds in a small saucepan and heat over a medium-low flame, stirring occasionally, until the honey is very warm. Turn off the heat, cover, and let steep to infuse the honey, 20 minutes to 1 hour. Rewarm the honey until liquid, then strain into a small jar, pressing on the lavender to extract all the flavor. Store at room temperature indefinitely.
To make the bowls, divide the pudding between 3-4 bowls and top with the strawberries, kumquats, and coconut. Drizzle each bowl with a bit of honey (1-3 teaspoons per bowl depending on your sweet tooth) and sprinkle with lavender and bee pollen if you like. Serve right away.
Be sure to allow at least 3 hours for the pudding to chill and thicken.
As I mention above, feel free to change up the toppings based on what's in season.
For a spicy variation, add 1/4 teaspoon cardamom or cinnamon to the pudding.
If you can't find coconut cream, chill a can of full-fat coconut milk for several hours. Without tilting or shaking the can, open and scrape off the thick cream on the top to use in the pudding.
And feel free to make this with light maple syrup and no bee pollen for a strictly vegan variation.
Nutritional values are based on one of three servings.
Calories: 553kcal | Carbohydrates: 68g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Sodium: 331mg | Potassium: 529mg | Fiber: 18g | Sugar: 45g | Vitamin A: 220IU | Vitamin C: 63.9mg | Calcium: 447mg | Iron: 4.5mg