TROPICAL FRUIT WITH COCONUT & ALMOND MILK CHIA PUDDING WITH GINGER WINE SYRUP

Ingredients

Our Chia Pudding is – Vegan, Gluten Free, Keto & Paleo

The perfect ratio of of chia seeds to milk or to any liquid is about 2 tablespoons seeds to 1/2 cup liquid per individual serve.

The following makes up one individual serve:

  • 2 tablespoons chia seeds
  • 1/2 cup almond milk & coconut milk blend
  • 1 teaspoon maple syrup, honey or any other sweetner
  • 1/4 tsp vanilla essense

Garnishes per serve:

  • 1/2 cup Tropical fruits or any other seasonal fruits for topping
  • 1 teaspoon Pistachio
  • 1 teaspoon Toasted Coconut Flakes
  • 1 tablespoon Stone’s Ginger Wine

Method

  • Place 2 tablespoons of chia into a jar or dessert glass and mix well with 1/2 of the almond/coconut milk. Allow it to settle for 3 – 4 minutes then mix again stirring very well until it is silky smooth with no lumps. Try not to smudge edges of the glass for presentation, you can always carefully clean the side with a clean cloth.
  • Keep chilled in the refrigerator for a minimum or 2 hours and up to a week.
  • Simply top the chia with seasonal fresh fruit and Stone’s Ginger Wine syrup and serve chilled.
  • You can also garnish with : nut butter, toasted nuts or coconut flakes, seeds, or granola
  • Try various kinds of milk cows, canned coconut or cashew.
  • Will keep for up to 1 week in the refrigerator , to keep fresh top with the fruit as you need.

Stone’s Original Ginger Wine Syrup:

  • 1 1/2 cup Stone’s Green Ginger wine
  • 1 cup sugar
  • 1 cup water
  • 1 kaffir lime leaf, optional
  • Combine wine, water and sugar in a medium sized saucepan, simmer until you have reduced to about 2 cups,  it will probably  take about 15 – 20 minutes.  Allow the syrup to cool down to room temperature then place in a glass jar to chill.