Persimmon & Maple Cinnamon Chia Pudding


Mood: “Healthy Indulgence”

Flavors:  Sweet, Nutty, Creamy

Perfect For: On-The-Go Breakfast

Serves 4-6


For the chia pudding:
1 400-ml can light coconut milk (or other non-dairy milk of your choice)
1 teaspoon cinnamon
½ teaspoon ginger powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
4 tablespoons chia seeds

For the pepitas coconut crumble:
1 teaspoon coconut oil
½ cup pepitas (pumpkin seeds)
½ cup unsweetened coconut flakes
1 teaspoon maple syrup
Pinch of cinnamon

2 Nature’s Partner Fuyu (chopped) or Hachiya (mashed) persimmons


Mix all the ingredients for the chia pudding together and let sit in the refrigerator for at least 4 hours (or overnight) in an air-tight container.

Once the chia pudding is set, melt the coconut oil in a sauté pan; gently stir in the pepitas, coconut flakes, maple syrup, and cinnamon. Lightly toast until golden brown, about 3 minutes.

Watch carefully to avoid burning. Assemble in a small jar or glass. Add one layer of persimmons, one layer of chia pudding, and another layer of persimmons. Top with pepitas coconut crumble and serve.