Wanting something fresh, simple, and in the mood for coconut I whipped together some chia pudding one night to have the next morning. I wanted something creamy and thick so I added a little canned/boxed coconut milk (original, not light) in addition to regular (drinkable) coconut milk and a little more coconut for added texture. I really like coconut but also wanted a hint of raspberry when I spyed the jar in the refrigerator so I added that too. Maybe I had my Sweatheart Chocolate Cupcakes with Raspberry Coconut Filling on the brain. In the morning when I went to enjoy it I decided to eat it in a papaya!
Papaya Chia Bowl
Makes 2 servings
1 fresh ripe papaya (mine was about 1-1.5lbs)
2 TBSP organic chia seeds
2/3 c coconut milk (used So Delicious Unsweetened Vanilla Coconut Milk)
2 TBSP boxed, canned coconut milk original not light (used So Delicious Culinary Coconut Milk, Original)
1-2 TBSP raspberry jam (used Crofter’s Organic Raspberry Premium Spread)
2 TBSP unsweetened finely shredded coconut (used Let’s Do Organic Finely Shredded Unsweetened Coconut)
1-2 TBSP raw sliced almonds
fresh raspberries to add in or garnish, optional
In a bowl mix together chia seeds, coconut milks, raspberry jam, and 1 tablespoon of coconut. Place bowl in the refrigerator overnight to thicken. If you keep canned/boxed coconut milk in the refrigerator (that you normally make whipped cream with) you can make this in about 10 minutes by mixing together the regular coconut milk, jam, and chia seeds and letting it sit 10 minutes to thicken and then stirring in the canned/boxed coconut milk and coconut flakes. Slice papaya in half and remove seeds. Split the coconut raspberry chia pudding into the two halves of the papaya. Sprinkle with remaining coconut, almonds, and raspberries if desired. You can also cut the papaya into chunks and serve this in a bowl, as shown below. Enjoy!