COCONUT CHIA PUDDING WITH LEMON AND MACADAMIA OIL GRANITA

Lift the dinner mood by whipping up this light and refreshing vegan coconut chia pudding. It’s really simple to prepare and will make any meal a little fancy. 

Add a dollop of the lemon and macadamia oil granita to bring some sunshine to your plate. The granita is sweet and slightly tangy with a hint of macadamia that adds heaps of flavour to a really healthy, almost guilt-free dessert. Ah, perfect!

Serves 4
Difficulty: A LITTLE EFFORT
Preparation time: 15 minutes + 3 hours freezing time
Cooking time: 10 minutes

Ingredients

GRANITA

• 500ml (2 cups) water

• 250ml (1 cup) cloudy apple juice

• 250ml (1 cup / 200g) brown sugar

• 60ml (¼ cup) lemon juice

• 125ml (½ cup) Pure South Press Macadamia Oil

CHIA PUDDING

• 180ml (¾ cup) coconut milk

• 250ml (1 cup) nut milk

• 60ml (¼ cup / 45g) chia seeds

• 30ml (2 tbsp / 10g) desiccated coconut

• 30ml (2 tbsp) maple syrup

• 30ml (2 tbsp) macadamia or almond butter

• 15ml (1 tbsp) Pure South Press Macadamia Oil

• 5ml (1 tsp) vanilla essence

TO SERVE

• 2 (200g) small Granny Smith apples, diced

Method

GRANITA
Combine the water, apple juice and brown sugar in a saucepan over medium heat and simmer, 8 minutes. Allow to cool, 15 minutes. Whisk in the lemon juice and oil and transfer the mixture to a freezer-friendly container or cake tin. Freeze for 30 minutes. Scrape the mixture down with a fork and freeze. After 30 minutes repeat the process again. Do this for 2-3 hours until the mixture is flaky and crystalized.

CHIA PUDDING
Whisk all of the ingredients together and refrigerate, 2 hours.

TO SERVE
Spoon the chia pudding into serving glasses. Scatter some diced apple on top and add the granita.

TIP: The coconut chia pudding is deliciously creamy and the perfect vanilla base that can work with a variety of flavoured granitas. Simply replace the apple juice with another seasonal juice such as mango, pineapple or peach for a different flavoured granita.