The golden brown sugar-spiced banana layer waits beneath the light, slightly sweet, yet creamy chia pudding. Imagine when you substitute other seasonal fruits, such as mangos, berries or even a fall mixture of roasted pumpkin pieces, dried fruit and nuts.
Yield: 10 portions
Ingredients and Directions
- Chia Mixture – (Yield: 3 lb. /48 oz. /1360 gm)
Directions
Whisk together chia seeds with coconut water, set aside.
Crack eggs into bowl, add sugar and whisk until smooth. Next, whisk in the coconut milk, salt and vanilla.
Pour into saucepan. While stirring and scraping bottom of pan constantly, using a rubber spatula, cook over low-medium heat until mixture begins to thicken. The mixture will reach about 165°F (74°C) – do not let mixture boil, as it will curdle.
To prevent overcooking, quickly whisk in soaked chia seeds to cool mixture. Mix very well until thoroughly incorporated. Set aside while preparing banana mixture.
Ingredients
- 1 cup (about 5.25 oz. / 150 gm) black chia seeds
- 2½ cups cups (about 24 oz. / 710 ml) coconut water
- 4 large whole eggs
- ¼ cup (about 2 oz. / 58 gm) granulated sugar
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract
- Banana Mixture
Directions
Toss bananas with sugar, spice and lemon juice.
Set aside until ready to assemble.
Ingredients
- 4 cups medium-diced bananas (about 3 medium / 14 oz. / 400 grams)
- ¼ cup granulated coconut or palm sugar (substitute light brown sugar)
- ¼ tsp. cinnamon or five-spice powder
- 1 Tbsp. lemon juice (about half a lemon)
- Assembly and Service
Directions
Evenly divide banana mixture into bottoms of 8-ounce containers/jars. Spread evenly on bottom.
Top each with chia mixture. Tap containers/jars on worksurface to force chia mixture between gaps in diced bananas.
Cover and chill for at least 1 hour, best overnight.
Garnish with toasted coconut and sesame seeds.
Ingredients
- 1 recipe Chia Mixture
- 1 recipe Banana Mixture
- 1 cup toasted shaved coconut
- 1 Tbsp. toasted black and white sesame seeds
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.