Creamy and sweet, this luscious coconut pudding is so full of goodness.
For the rhubarb jam:
2 cups rhubarb, chopped in 1 cm thick pieces
½ cup honey, maple or rice malt
¼ cup water
2 tsp rose water
juice of half a lemon
2 tbsp chia seeds
For the chia pudding:
1 tin god quality coconut cream
½ cup shredded coconut
2 tbsp honey, maple or rice malt syrup
1 tsp pure vanilla extract
1/3 cup chia seeds
¼ cup coconut chips to serve
To prepare the chia pudding, put the coconut milk, shredded coconut, honey and vanilla in to a mixing bowl. Mix well, then stir in the chia seeds. Mix again until well combined, then leave to soak for at least 2 hours.
In a saucepan over medium heat, combine the rhubarb, water and honey. Bring to the boil, and simmer for 25-30 minutes until tender. Stir in the rose water, lemon juice and chia seeds, then allow to cool.
To serve, divide the pudding between bowls, and top with a large dollop of the rhubarb jam. Scatter the coconut chips on top.
Will keep in the fridge for up to three days.