Persimmon Coconut Chia Pudding

• FOR THE COCONUT CHIA PUDDING:
• 14-1/2 ounces, fluid Full-fat Coconut Milk
• 1/3 cups Chia Seeds
• 2 Tablespoons Agave Nectar Or Raw Honey
• FOR THE PERSIMMON JAM:
• 1 Large Ripe Persimmon, Cored And Peeled If Possible, Diced
• 1-1/2 Tablespoon Sugar
• 1/4 cups Water
• 1 Medium Lemon, Zest And Juice
• 1 pinch Cinnamon
• FOR GARNISHING:
• 2 Tablespoons Coconut Flakes

1. For the coconut chia pudding:
2. In a deep bowl, combine coconut oil, chia seeds and agave nectar. Stir to combine. Transfer to 2 large or 4 small glasses and refrigerate for at least 3 hours or overnight.
3. For the persimmon jam:
4. In a saucepan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft. Transfer to a blender and puree until smooth. Mix in lemon juice and cinnamon.
5. For the toasted coconut:
6. This is optional, but brings a lot of flavor. In a small pan over low heat lightly toast coconut flakes for 1 minute. Be careful not to burn them.
7. To assemble:
8. Take the set chia pudding out of the fridge. Carefully spread persimmon jam on top. Garnish with toasted coconut.
9. The recipe makes 2 large or 4 small servings.

coconut chia, coconut milk, chia seeds, honey, persimmon, sugar, ubc, lemon, cinnamon, coconut flakes

Taken from tastykitchen.com/recipes/desserts/persimmon-coconut-chia-pudding/ (may not work)