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Chia seed puddings with rosewater pears

Recipe created by Almond Breeze Australia

Serves 2
Prep Time 30 minutes

INGREDIENTS

• 1 cup Unsweetened Vanilla Almond Breeze, plus 2 cups (500ml) extra
• 1/3 cup black chia seeds
• 2 tbs pure maple syrup, plus extra to serve
• ½ cup honey
• 2 tbs rosewater
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 small Corella pears, peeled , halved and cored
• Coconut yoghurt and edible rose petals, to serve

METHOD

1. In a small bowl combine the almond milk, chia seeds and maple syrup. Stir
2. Refrigerate for 1-2 hours or until set to your desired consistency
3. Meanwhile, combine extra almond milk, honey, rosewater, cinnamon and vanilla in a small saucepan. Bring to the boil over high heat. Add the pears, reduce heat to low and gently simmer for 12 minutes or until tender
4. Divide chia mixture between serving glasses and top with coconut yoghurt, poached pears and a drizzle of extra maple syrup. Scatter edible rose petals over if liked

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