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Home Recipes Low kilojoule

Coconut chia pudding with granita

bgdiet by bgdiet
January 4, 2019
in Low kilojoule, Recipes
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Coconut chia pudding with granita
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Coconut chia pudding with granita

  • 4:20 Prep
  • 6 Servings

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

Watermelon granita

  • 1.3kg piece seedless watermelon, peeled, chopped
  • 1 tablespoon rice malt syrup
  • 1 tablespoon water
  • 1 lime, rind finely grated, juiced

Method

  • 1
    Whisk the coconut milk, syrup and water together in a bowl. Stir in the chia seeds. Cover with plastic wrap and place in the fridge for 4 hours or overnight to soak.
  • 2
    Meanwhile, for the granita, process the watermelon until smooth. Push watermelon through a fine sieve set over a bowl. Discard solids. Place the syrup and water in a heatproof bowl. Microwave on High for 30 seconds or until smooth. Stir syrup mixture and lime juice into the watermelon juice. Pour into a 16 x 26cm slice pan. Freeze for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Place in the freezer for 2 hours, using a fork to scrape the mixture into coarse crystals every 30 minutes, or until firm.
  • 3
    Divide chia pudding among small serving glasses. Top with the granita and sprinkle with lime rind.

Source: taste.com.au

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