Breakfast and make-ahead snacks
Kefir Chia Pudding with Roasted Persimmon
Chia turns kefir into a spoonable pudding while it chills. Add roasted sweet persimmon just before serving so the fruit stays separate from the creamy base.
Time15 minutes, plus 4 hours chilling and 20 minutes roasting
Makes4 small servings
Make it
Method
- Whisk the kefir and 25 g honey, then whisk in the chia seeds. Wait 10 minutes and whisk again to break up clumps.
- Cover and refrigerate for at least 4 hours.
- Heat the oven to 200°C. Coat the persimmon with 10 g honey and spread it on a lined tray.
- Roast for 15 to 20 minutes until the edges caramelize but the pieces still hold together. Cool completely.
- Stir the pudding, divide into four cups, and add the cool persimmon just before serving.
Chia thickens while the bowl chills
Chia thickens the kefir without cooking. Roasting concentrates the persimmon sweetness and keeps the fruit distinct from the cold pudding.
Store it
Keep pudding and fruit separately at 4°C or colder and use within 2 days. Assemble at service.
Use maple syrup or softer persimmon
Maple syrup can replace honey by weight. Very soft persimmon should be served fresh instead of roasted.
Break up chia clumps
Dry pockets can form if the seeds are not distributed evenly. Whisk again after the first 10 minutes. After chilling, loosen a firm serving with 15 ml kefir, stir and check before adding more.