type of coconut
🥣 Recipe 1: The “Inflorescence Sweetened” Tropical Chia Pudding 🍓🥥
This light, creamy breakfast utilizes coconut milk from mature tall coconuts and is naturally sweetened with nectar or sugar derived from the coconut flower inflorescence!
🛒 Ingredients:
- 1 cup Full-fat coconut milk (rich and creamy) 🥛
- 3 tbsp Chia seeds 🌾
- 1-2 tbsp Coconut nectar or coconut sugar (sourced from the sweet inflorescence sap!) 🍯
- 1/2 tsp Pure vanilla extract 🍦
- Toppings: Fresh sliced strawberries, banana coins, and toasted unsweetened coconut flakes 🍓🍌
👩🍳 Instructions:
- Whisk the Base: In a medium glass bowl or mason jar, combine the full-fat coconut milk, chia seeds, vanilla extract, and your inflorescence coconut sugar. Whisk vigorously for 1 minute so the sugar completely dissolves and the seeds don’t clump.
- Let it Set: Let the mixture sit on your kitchen counter for 5 minutes, give it one more thorough stir, then cover it and place it in the refrigerator for at least 2 hours (or overnight) until it thickens into a luxurious, velvety pudding. ⏰
- Assemble and Decorate: Scoop the thick coconut pudding into a serving glass.
- The Superfood Garnish: Layer your fresh strawberry slices, banana coins, and a heavy sprinkle of toasted coconut flakes on top for a satisfying crunch. Enjoy chilled! 🥄✨
