Makes 2 chia bowls
Coconut chia pudding bowl-
80 grams (½ cup) chia seeds
245 grams (1 cup) vanilla Greek yogurt
235 ml (1 cup) light coconut milk
2 tablespoons honey
Shredded coconut and halved macadamia nuts
Cubed mango
Other optional fruit options - raspberries, diced pineapple, or blueberries
Mint (optional)
Passionfruit curd-
4 eggs, plus 2 more egg yolks
200 grams (1 cup) sugar
Puree from 4 passion fruits
Zest of 3 lemons
Juice of 3 lemons
Pinch of sea salt
6 tablespoons butter
Add the chai seeds, Greek yogurt, coconut milk, and 2 tablespoons of honey to a large tupperware container. Mix the ingredients together until fully incorporated, then cover with the lid and leave the chia pudding in the fridge overnight.
Add all of the passionfruit curd ingredients except the butter to a large saucepan and place on medium heat. Stir mixture at a frequent interval, about every minute and a half, for 15 minutes. The passionfruit curd is done when it is thick enough to coat the back side of a spoon (it’s ok if it is a little lumpy, it gets strained at the end). Take the pan off of the heat and add the butter, one tablespoon at a time. Stir until well combined, and then strain the passionfruit curd through a mesh strainer into a bowl. Set to the side to cool.
Before serving, add shredded coconut and sliced almonds to a medium saucepan (1:1 ratio). Set to low heat and toast until golden brown, stirring occasionally. Pour into a small bowl and set to the side.
Grab a bowl and scoop half of the coconut chia pudding in. Then drizzle passionfruit curd - add to taste. Scatter mango and toasted coconut and macadamia nuts on top. Garnish with optional mint and enjoy.
