Ingredients
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270ml can light coconut milk
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100g (1/4 cup) rice malt syrup
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60ml (1/4 cup) water
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40g (1/4 cup) black chia seeds
Watermelon granita
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1.3kg piece seedless watermelon, peeled, chopped
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1 tablespoon rice malt syrup
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1 tablespoon water
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1 lime, rind finely grated, juiced
Method
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1Whisk 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.
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2Meanwhile, 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.
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3Divide chia pudding among small serving glasses. Top with the granita and sprinkle with lime rind.
Source: taste.com.au
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