with Pineapple Jam, Black Sesame Tuiles and Fresh Shaved Coconut
Chia seed pudding
200ml coconut cream
200ml Blue Bay Kefir
½ vanilla pod, seeds scraped
Zest of one lime
1 kaffir lime leaf
⅓ cup honey
⅓ cup black chia seeds
Shaved coconut and shaved
palm sugar to serve
1. In a heavy-based medium saucepan add coconut cream, vanilla pod and seeds, lime zest, kaffir lime leaf and honey.
2. Simmer over a low heat, for 4-5 minutes to infuse flavours without reducing the liquid. Remove from heat allow to cool completely.
3. With a wooden spoon stir in the kefir.
4. Place chia seeds in a medium-sized bowl. Pour the infused coconut-kefir liquid over the seeds, stir well.
5. Cover the bowl with cling film and refrigerate for 4 hours to allow the pudding to thicken and set.
Makes approximately 600g
400g diced fresh pineapple flesh
2 cups caster sugar
2 cups water
3 star anise
1 vanilla pod, split and seeds scraped
1. In a medium saucepan add sugar, water, star anise, vanilla pod and scraped seeds.
2. On a high heat, bring to the boil, and cook for 5 minutes to dissolve the sugar and reduce liquid by half.
3. Add the diced pineapple and reduce heat to a simmer and cook for a further 10 minutes.
4. Remove the saucepan from the heat, remove half the pineapple flesh from the pan and purée that in a food processor.
5. Return the purée to the saucepan and warm to a low heat.
6. Continue to simmer the jam for a further 5 minutes or until slightly thickened.
7. Remove from heat and allow to cool completely. Refrigerate before serving.
Black Sesame Tuiles
Makes approximately 20 tuiles
100g plain flour
100g Icing sugar
3 egg whites
100g unsalted butter, melted
4 tbsp black sesame seeds
Preheat oven to 170C
1. Sift flour and sugar together into a medium mixing bowl.
2. Lightly whisk the egg whites in a separate bowl and then stir into the flour and sugar.
3. Stir in the melted butter and mix until a smooth paste is formed.
4. Cover and refrigerate for two hours.
5. Line a baking tray with greaseproof paper.
6. Using a teaspoon, place a small ball of the tuile mixture on the greaseproof paper, and using the back of the spoon smear into a 5cm diameter circle – making the paste as thin as possible.
7. Make a few tuiles in batches, perhaps 5 per baking tray and sprinkle with black sesame seeds.
8. Bake for 6-10 minutes until slightly golden.
9. Remove from the oven and using a spatula shape the tuiles by draping them over a rolling pin; they will crisp up as they cool.
Spoon the kefir coconut lime chia seed pudding into glasses and top with pineapple jam. Garnish with shaved coconut and shaved palm sugar. Serve each pudding with a few black sesame tuiles.