Coconut Chia Pudding with Blood Orange Gelee
Serves: 4 small or 2 large servings
 
This pudding will need to be made several hours in advance. Making the night before is a good idea.
Ingredients
  • FOR THE CHIA PUDDING:
  • 1 Can Coconut Milk
  • 2 T. Honey
  • ⅓ C. Chia Seeds
  • FOR THE BLOOD ORANGE GELEE:
  • 3 Small Blood Oranges, Juiced
  • 1 t. Cornstarch
  • ½ T. Honey
Instructions
  1. FOR THE COCONUT PUDDING:
  2. In a small mixing bowl, stir together the coconut milk, honey, and chia seeds until well combined. Let sit for 5 minutes to thicken a little.
  3. Divide the mixture between 4 small glasses(or two large) and tap on the counter to level.
  4. Refrigerate
  5. FOR THE BLOOD ORANGE GELEE:
  6. In a small saucepan, whisk together the cornstarch and blood orange juice, starting with just a small amount of the juice and whisking in well before adding the rest of the juice to avoid lumps. Whisk in the honey.
  7. Bring to a boil over medium high heat. As soon as the sauce thickens and becomes glossy, remove from heat. Divide between the glasses of chia pudding, tapping on the counter to level the sauce.
  8. Refrigerate for several hours or overnight.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/01/28/coconut-chia-pudding-blood-orange-gelee/