A couple of weeks ago I was in the mood for chia seed pudding, something I had tried in Denver with my youngest daughter (shout out to Molly!) and loved so much that it took on a mythical quality…especially since I could never recreate it at home. But this day was different. I found a recipe in the Le Pain Quotidien cookbook by Alain Coumont and Jean-Pierre Gabriel (2013) that was topped with a beautiful passion fruit sauce. With only four ingredients total, this recipe seemed easy, doable, and delicious. If it came out anywhere near as yummy as the pudding I’d had in Denver, it would be a keeper!
The pudding was simple: 5 T chia seeds stirred into a 14 oz. can of coconut milk. My problems with chia seed pudding in the past all had to do with it staying too runny, but this time it started to set immediately. I poured it into ramekins and popped them in the fridge. It was completely set in a couple of hours, and even though I did not serve it until the next day, it’s good to know i can be made more quickly (should I be desperate for a little fix…)
There was no passion fruit at the store, though, so that tasting will have to come later. I replaced the passion fruit with a combination of yellow mango, raspberries, and pomegranate seeds. The recipe called for the fruit to be added to 4 T agave syrup, brought to a boil and then immediately reduced to a low simmer for 5 minutes. The combination of the sweet mango with the sharper raspberries and pomegranate was delicious, though I might use fewer pomegranate seeds if I did it again. I think this is one dessert where a wide variety of fruits could be used, with delicious results!
I would definitely make this one again! Here is a link to the full recipe: