A thick layer of chia pudding flavored with fresh ginger root is topped with a hefty dollop of pineapple vanilla bean jam and toasted shreds of coconut. This vegan and gluten free recipe is the perfect no-bake dessert!
This recipe is my official farewell to the summer season. The flavors remind me of long ago summer trips to Hawai’i, where it seemed fresh pineapple and other tropical fruits were always close at hand. If I close my eyes and concentrate, I can feel the Pacific wind whipping my hair in my face, hear the metronomic sounds of the surf moving in and out, and tap into that sense of reverence and gratitude for the history of a place that existed long before Europeans “discovered” it (and then essentially stole it). It was Egypt that sparked my initial interest in archaeology but Hawai’i that solidified it.
In honor of Hawai’i, and Hawai’ian History Month, I offer this no-bake dessert of chia pudding flavored with fresh ginger root, pineapple vanilla bean jam, and toasted shreds of coconut. As I typically post seasonal recipes, this one is a bit of an outlier but every now and then it’s nice to have a treat to break up the monotony of what is available locally! If you decide to make this recipe, I highly encourage you to seek out a Fair Trade pineapple so that you know it’s been ethically and responsibly sourced.
I hope you enjoy this recipe! Let me know in the comments if you end up making it.
Ginger Chia Pudding with Pineapple Vanilla Bean Jam
- Total Time: 45-60 minutes
- Yield: 4–6 servings 1x
Description
A thick layer of chia pudding flavored with fresh ginger root is topped with a hefty dollop of pineapple vanilla bean jam and toasted shreds of coconut. This vegan and gluten free recipe is the perfect no-bake dessert!
Ingredients
- 1 can (13.5 fl oz) full fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp grated fresh ginger root
- 1/2 cup chia seeds
- 3 cups diced fresh pineapple (about 1 standard pineapple)
- 1 lime
- scant 1/3 cup of natural cane sugar
- 1 vanilla bean (or 1 tbsp vanilla extract)
- toasted shredded coconut to serve
Instructions
Make the chia pudding first: add the coconut milk, maple syrup, the vanilla extract, and freshly grated ginger root to a bowl. Whisk to combine, then add the chia seeds. Mix until the chia seeds are evenly distributed/suspended in the liquid then transfer this mixture to a storage container and place it in the fridge. Allow the chia pudding to thicken in the fridge for at least 30 minutes.
To make the jam, add the pineapple, the juice of half of the lime (reserve the other half for later!), the sugar, and the contents of the vanilla bean to a large skillet or pan. If you are using vanilla extract instead of the vanilla bean, DO NOT add it now! You’ll be adding it at the end of the recipe.
Set the pan on one of your burners then turn the heat to medium. As the pan heats up and the jam begins to cook, it will release a lot of liquid. During this stage, you’ll occasionally stir the jam and gently mash it with either a wooden spoon or a potato masher to encourage the pineapple to break down. Once the liquid has mostly reduced, you’ll add the juice of the other half of the lime and if you’re using vanilla extract instead of the bean, you’ll add it now. Continue to cook, the jam, stirring it regularly now to keep it from burning, until it is golden and caramelized and virtually no liquid remains. Once it reaches this point, it’s done! This whole process will take anywhere from 30-45 minutes depending on the type of pan you use and how much liquid was in the pineapple. Let the jam cool to room temperature before using.
To assemble, top the ginger chia pudding with the pineapple vanilla bean jam and a sprinkle of toasted shredded coconut. Store leftovers in airtight containers in the fridge for up to 5 days.
Notes
Vanilla beans can be a bit expensive so please feel free to use vanilla extract instead! Instructions for this swap are included in the recipe.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
