Ingredients
Coconut whip:
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1 can (400 milliliters) full-fat coconut milk, refrigerated overnight
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1 tablespoon pure maple syrup
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1/2 teaspoon pure vanilla extract
Lemon pie chia pudding:
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1 can (400 milliliters) full-fat coconut milk
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3 tablespoons chia seeds
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2 tablespoons pure maple syrup
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1 teaspoon pure vanilla extract
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1/2 teaspoon ground turmeric
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Zest and juice of 1 lemon
Toppings:
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1/2 cup Coconut whip
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1 tablespoon toasted unsweetened coconut
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Lemon zest (optional)
Directions
Coconut whip:
- Without shaking the can, open the can of coconut milk, scoop out the solid coconut cream, and transfer it to a chilled medium bowl. (Save the coconut water to use in smoothies.)
- Using a hand-held electric mixer, beat the coconut cream on medium speed for two to three minutes, until light and fluffy, scraping down the sides from time to time. Add the maple syrup and vanilla and beat on high speed for an additional minute.
- Use right away or store in an airtight container in the fridge for up to one week. It will firm up, so whisk it briefly before using.
Lemon pie chia pudding:
- In a medium glass jar, combine the coconut milk, chia seeds, maple syrup, vanilla, turmeric, and lemon zest and juice. Cover and shake well to combine. Refrigerate for 30 minutes or overnight, stirring occasionally to prevent the chia seeds from clumping.
- Divide the chia pudding among small bowls, top with Coconut whip, and sprinkle with toasted coconut and lemon zest, if using. The chia pudding can be stored, without toppings, in an airtight container in the fridge for up to five days.
