Breakfast

Coconut Chia Fruit Plate

April 10, 2017

I’ve made many a fruit plate in my time and if you make enough of them, they tend to get very boring and repetitive…This one, not so much. The addition of coconut chia pudding give it a really fun texture and creamy coconut flavor that melds everything together quite nicely. Anyways, if you get a chance to grab some fruit worthy of making a plate out of, I highly recommend going this route or at least somewhere in the same ballpark. Enjoy!

Start by making the chia pudding, as it takes several  hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds…

…and 1 cup of coconut milk.

Give this a good mix….

…cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.

Begin to build a fruit plate with your favorite seasonable fruits.  I used two kiwis (skinned and thinly sliced)…

…1 blood orange (skinned and wedged)…

…and 1 navel orange (skinned and wedged).

Next de-stem and slice several strawberries before sprinkling them…

…and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.

Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate…

…and topping it with the sweetened strawberries…

…a few dollops of the creamy coconut chia pudding…

…sweetened blueberries…

…blood oranges…

…and naval orange wedges.

I used fresh passion fruit as a garnish…

…and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!

Coconut Chia Fruit Plate

Ingredients

    Coconut Chia Pudding:
  • 1 cup coconut milk
  • 1/2 cup chia seeds
  • Variety of Seasonal Fruit:
  • 2 Kiwis
  • 1 Blood Orange
  • 1 Valencia Orange
  • 1 Passion Fruit
  • 1/2 Cup Strawberries
  • 1/2 Cup Blueberries
  • Extras:
  • 1-2 tbsp Coconut Palm Sugar

Instructions

  1. Start by making the chia pudding, as it takes several hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds and 1 cup of coconut milk. Give this a good mix, cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.
  2. Begin to build a fruit plate with your favorite seasonable fruits. I used two kiwis (skinned and thinly sliced), 1 blood orange (skinned and wedged), and 1 navel orange (skinned and wedged). Next de-stem and slice several strawberries before sprinkling them and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.
  3. Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate and topping it with the sweetened strawberries, a few dollops of the creamy coconut chia pudding, sweetened blueberries, blood oranges, and naval orange wedges. I used fresh passion fruit as a garnish and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/coconut-chia-fruit-plate/

| Left: Cutting Board | Left-Middle: Glass Bowl Set | Right-Middle: Frother/Mixer | Right: Shun Kaji Knife |

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