Tropical Papaya-Chia Pudding is a very simple pretty much no cook dessert made with fresh ingredients. It can be made a day in advance and chilled overnight or made right away when you have guests. It is especially good to serve after a heavy meal as papaya’s digestive qualities combined with ginger juice help cleanse the body. The recipe also calls for chia seeds, which are considered as super food seeds. They are high in antioxidants, Omega-3s, fiber and calcium. Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, yogurt, made into a gelatin-like substance, or consumed raw. The coulis is a thick sauce made from the pureed berries with a hint of spices like cloves and cardamoms. It’ll add a bit of tartness to the pudding flavor and also contrast with the orange yellow pudding for presentation. The coulis can also be drizzled over ice-cream.
For the Mixed Berry Coulis:
- 12oz /2 cups of mixed fresh or frozen berries (raspberry/blackberry/strawberry/blueberry)- You can use any berries you like or mix & match them
- 5 tablespoons sugar – my berries were very sweet so didn’t need more sugar but you can always adjust depending on the sweetness desired
- ½ lime juice (approx. 1 tablespoon)
- ½ tablespoon lime zest
- 4 cloves
- 1 teaspoon of cardamom powder or 2 fresh green cardamoms
- ¼ cup water
For the Papaya pudding:
- 2 cups diced ripe papaya chunks (chilled for at least 2 hours)
- Juice from an inch of ginger piece approx. 1 tablespoon- to get the juice grate the ginger and then press it between your fingers to yield the juice and discard the flesh
- ½ cup chilled coconut milk – you can also use almond milk if you like
- 1.5 tablespoons of organic chia seeds
- One scoop of vanilla ice-cream
- few papaya balls made with melon baller or toasted coconut or fresh berries of your choice
For the Mixed berry coulis:
- Put all of the ingredients in a medium saucepan and cook on medium heat for 10mins. Keep stirring in between.
- Cool the above mixture for 20mins and blend in a blender.
- Sieve the blended mixture through a strainer; make sure to push down on the solids.
- You will get a thick sauce; chill it in the refrigerator for 1 hour before using.
For the Papaya pudding:
- In a blender add all the ingredients except the chia seeds and blend to a puree consistency.
- Check the sweetness if your papaya was not ripe enough and adjust by adding sugar if needed. The papaya I used was very sweet so I did not need any additional sugar.
- Fold in the chia seeds.
To assemble in dessert glasses or bowls alternate with the pudding and a little bit of coulis in every layer. Garnish with papaya balls made with melon baller or papaya juliennes, toasted coconut flakes, berries or just a swirl of the coulis. This can be served right away and you will get the crunch and texture from the chia seeds. It could also be chilled overnight where the chia seeds would swell to form a gel like consistency and it will get the texture of tapioca pudding.