Chia Pudding with Piña Colada (Homemade Coconut Milk & Pineapple Jam)

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Steps

1. 1
   Combine 200g coarse shredded coconut with 800g filtered water in a saucepan. Stir lightly and heat over low flame until it comes to a rolling boil.

   Tip: Use only coarse shredded coconut, not fine — it yields more flavor and natural coconut oil.

   ~8 min
2. 2
   Once boiling, turn off heat. Transfer the coconut-water mixture to a blender. Start on low speed then increase to high. Blend for 2–3 minutes to fully extract the coconut flavor and oils.

   Tip: Remove the small blender cap and cover loosely with a cloth when blending hot liquids to release steam safely.

   ~3 min
3. 3
   Strain the blended coconut through a coarse strainer into a bowl, pressing firmly to extract all liquid. Then strain a second time through a fine strainer into a measuring jug. Yield is approximately 500ml of coconut milk.

   Tip: The leftover coconut pulp can be used to make cocadas (coconut sweets). Nothing is wasted in the kitchen.

   ~5 min
4. 4
   Peel, core, and dice 400g golden pineapple into medium cubes. Place in a small saucepan with 200g whole cane sugar or panela. Use a muddler to press and extract the pineapple juices. Cook over low heat, stirring occasionally, until reduced by half and jam consistency is reached (about 15–20 minutes).

   Tip: Cut the pineapple in medium cubes — not blended — so you find chunks of fruit in the jam.

   ~20 min
5. 5
   In a bowl, add 80g chia seeds. If desired, add 30ml aged rum. Pour in 500ml homemade coconut milk. Stir well to combine. No sugar is added — sweetness comes only from the jam topping.

   Tip: Omit the rum if selling to children or if preferred — the recipe works perfectly without it.

   ~2 min
6. 6
   Let the chia mixture rest for 5 minutes, then stir again. Leave to hydrate for a further 20 minutes, stirring once more during that time to prevent layers from separating.

   Tip: If left to set too long before portioning, the chia sets too hard and loses its elegant shape when plated.

   ~25 min
7. 7
   Portion the chia pudding into cocktail glasses (Martini or Margarita style) or 8-oz takeaway cups. Do not fill completely — leave space at the top for the pineapple jam topping.

   Tip: Serve immediately after portioning for the best texture, then refrigerate until fully set.

   ~5 min
8. 8
   Refrigerate the portioned pudding for 3 hours to fully set. Meanwhile allow the pineapple jam to cool completely (2–3 hours at room temperature).

   ~180 min
9. 9
   To serve, add a thin layer of pineapple jam on top of the set chia pudding. Shape small quenelles (ovals) of jam for an elegant presentation — 3 quenelles per serving. Garnish each with one pecan nut and a small sprig of fresh mint.

   Tip: Ask the customer if they want the pineapple jam or offer it on the side — it is sweet and some may prefer less.

   ~5 min

Nutrition (per serving)

Victor Heredia

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