This Persimmon Chia Coconut Pudding is a super simple, healthy, nutritious, and very delicious vegan recipe that can be ready in under 5 minutes. This vegan breakfast pudding is super easy to make. You will be tempted to snack on it any time of the day and not just restrict to breakfast.
Cuisine: American, World
Author: Eat More Art
2cupsCoconut milkyou can also use dairy milk or any other vegan milk instead
2qtyPersimmonsI used the fuyu variety
1teaspoonmaple syrup or any other sweeteneroptional
a fewMint leaves, for garnishing
1/2teaspoonPistachios, chopped, for garnishing optional
Soak chia seeds in coconut milk (or any other milk) at least for 2 hours. You can also soak it overnight. It is ok to keep refrigerated. Add maple syrup or any other sweetener if using.
When you are ready to make the pudding, puree 1 Persimmon, and slice the other persimmon.
Take 2 breakfast jars. Layer each with the coconut chia mixture, followed by pureed persimmon, followed by slices of persimmon.
Garnish with mint/pistachios (optional). Serve and enjoy!