This chia pudding is sunshine in a glass: creamy coconut or almond milk pudding layered with silky persimmon puree and bright, juicy mandarin. It is naturally vegan, no-bake, and effortlessly elegant — a dessert that feels like a treat yet is light enough for any day.
Ingredients
- 200 ml coconut or almond milk
- 3 tbsp chia seeds
- 1 ripe persimmon
- 2 mandarins
Instructions
- Stir the chia seeds into the milk and let swell completely (at least 30 minutes, or overnight in the fridge).
- Blend the persimmon into a smooth puree. Peel the mandarins; separate one into segments and chop the other.
- Layer in glasses: persimmon puree, chia pudding, more puree, mandarin pieces, then a final chia layer.
- Top with mandarin segments and serve.
Tips
- Use a very ripe, soft persimmon for the sweetest, silkiest puree.
- Stir the chia mixture once after 10 minutes to break up any clumps, then let it set fully.
- Chill the layered glasses for an hour for the cleanest layers and best flavor. For more no-bake inspiration, Allrecipes and Serious Eats offer plenty of fresh dessert ideas.
If you love creamy, fruity desserts, try Chocolate Overnight Chia Pudding with Cherry Compote and Light Baked Apple Dessert next.
Nutrition: per 100 g: 103.3 kcal, protein 2.5 g, fat 4.5 g, carbs 12.9 g.