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.
2cupsCoconut milkyou can also use dairy milk or any other vegan milk instead
4tablespoonsChia seeds
2qtyPersimmonsI used the fuyu variety
1teaspoonmaple syrup or any other sweeteneroptional
a fewMint leaves, for garnishing
½teaspoonPistachios, chopped, for garnishing optional
Instructions
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!