Coconut chia jar with tropical fruits

You can use any fruit you like for these easy breakfast pots.

Coconut chia jar with tropical fruits. Credit: Freshly Picked with Simon Toohey

• serves

  2

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 4 tbsp chia seeds of any type
• 1½ cups coconut milk
• 2 tsp brown sugar

Topping

• 1 durian wedge (use canned if you can’t find fresh)
• ½ abiu fruit (see Note)
• ½ starfruit
• ½ passionfruit
• 1 lime, zest and juice
• 1 tsp icing sugar
• 2 tbsp coconut yoghurt (dairy-free if you are making this a vegan recipe)

Instructions

1. Place the chia, coconut milk and brown sugar in a bowl and mix, then divide equally between two short wide jars. Set aside.
2. With the tropical fruits, using a melon baller or spoon, scoop out spoonfuls of fruit and place them in the bowl.  Add passionfruit pulp.
3. Grate in the zest of the lime along with squeezing the juice, and add icing sugar, in with the bowl of fruit. Mix together so everything is coated.  With a spoon carefully pick up the fruit and place it on top of the chia pudding. Spoon over the coconut yoghurt and serve.
   

Note

Abiu is a tropical fruit originally from South America. You can substitute other fruit of choice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.