Serves 6
An easy dessert that’s also good for you! Chia seeds are rich in omega-3 and soluble dietary fibre, which helps lower high cholesterol and blood glucose levels. This recipe provides about 1 tablespoon of chia per serve. Red papaya is loaded with antioxidant carotenoids that will protect your eyes and fight against cancer development. Start this recipe a day before required and simply assemble when ready to serve.
Ingredients
½ cup white chia seeds
2 tablespoons maple syrup
1¾ cups unsweetened coconut milk (drinking variety)
300 g (10½ oz) red papaya flesh, finely diced
1 small lime, cut into 6 wedges
3 kaffir lime leaves, finely shredded, for garnish
Method
Place chia into a medium glass bowl and stir in maple syrup until well combined. Gradually mix in coconut milk and set aside for 5 minutes until chia starts to swell.
Stir mixture to ensure there are no clumps. Cover and refrigerate overnight until thickened.
Before serving, stir pudding slightly to soften it, then spoon equal amounts into six dessert glasses. Top each with the diced papaya and place a wedge of lime to one side. Sprinkle with shredded kaffir lime leaves and serve. Chia pudding can be refrigerated for several days. Recipe is unsuitable for freezing.
Extracted with permission from Food as Medicine− Diabetes written by Dr Sue Radd, published by Signs Publishing. Photography Dominique Cherry.
