A gold star dessert, full of PhytoGolds goodness! The perfect sweet treat for a Summer’s evening.
serves 4
INGREDIENTS
For pudding
200g frozen mixed tropical fruit, thawed
4 scoops Axis PhytoGolds
½ cup coconut yoghurt
¾ cup coconut milk
2 tbsp grated ginger
2 tsp turmeric powder
2 tbsp coconut sugar
100g black chia seeds
For caramelised pineapple
½ pineapple, diced into 2cm cubes
2 tbsp coconut oil
4 tbsp coconut sugar
To garnish
Coconut yoghurt
½ cup macadamias, toasted & roughly chopped
⅓ cup shredded coconut
METHOD
- Place fruit, Axis PhytoGolds, yoghurt, coconut milk, ginger, turmeric and sugar into a blender and blend until smooth.
- Pour into a container and add the chia seeds, stirring well to combine.
- Cover and place in the refrigerator.
- Stir again after 10 minutes then allow to set for at least 3 hours.
- Melt the coconut oil in a large frypan over med/high heat.
- Add the pineapple pieces and cook until beginning to colour.
- Sprinkle over the coconut sugar and continue to cook until the pineapple is caramelised.
- Add ⅓ cup water and cook for a further 2 minutes.
- Set aside to cool to room temperature.
- To serve, spoon chia pudding into glasses and top with 2 heaped tbsp coconut yoghurt.
- Place pineapple pieces on top and drizzle over the syrup.
- Sprinkle with macadamias and shredded coconut.
