Ingredients for two medium servings:
- 285 g fresh whole milk – or whole coconut milk
- 52 g chia seeds
- 1 teaspoon honey or 20 g maple syrup or 2 teaspoons sugar
- 250 g ripe Sicilia Avocado papaya
- 2 teaspoons hazelnut spread
- Shredded dried coconut
Method
- In a bowl, combine chia seeds, milk, and sugar. Mix well to combine the ingredients. Let it rest in the refrigerator overnight, well covered.
- In the morning, mix well to eliminate any lumps.
- Clean the papaya by removing the internal seeds and skin, then cut it into cubes: blend 2/3 of the papaya and keep the remaining portion cubed.
- Arrange part of the papaya puree at the bottom of two small bowls, pour in the chia seed pudding, distributing it evenly, then garnish with a teaspoon of spread, the papaya cubes, and the shredded dried coconut.
Additional tip:
The consistency of the pudding varies depending on the milk and sugar used: if you like it thick, opt for whole milk or whole coconut milk; otherwise, plant-based drinks will also work for vegan and lighter versions, also in terms of pudding consistency.