Summer Treats

STIR, BLEND, AND SIP YOUR WAY TO A HEALTHIER YOU.

- Sebastian Haverkemper

COCONUT CHIA PUDDING WITH FRESH ORANGES AND SPRING BLOSSOMS

By Executive Chef Sebastian Haverkemper, Brenners Park - Hotel & Spa

INGREDIENTS

For the Pudding:

• Coconut milk 200 ml

• Almond or oat milk (alternatively coconut milk) 100 ml

• Chia seeds 4 tbsp

• Agave syrup or maple syrup (to taste) 2 tbsp

• Vanilla extract 1 tsp

• A pinch of salt

For the Orange Topping:

• Fresh oranges 2

• Maple syrup or honey 1 tsp

• A pinch of cinnamon (optional)

For Garnishing:

• Edible spring blossoms (e.g., violets, daisies, nasturtiums, or cornflowers)

• Some toasted coconut flakes (optional)

METHOD:

• In a bowl, mix the coconut milk, almond/oat milk, agave syrup, and vanilla extract well. Add the chia seeds and stir again to distribute them evenly. Let the mixture sit for 5 minutes, then stir again to prevent clumping.

• Divide the chia pudding into two glasses or bowls and refrigerate for at least 4 hours, ideally overnight, to set.

• Segment the oranges: Cut off the peel and white pith with a sharp knife, then cut out the segments between the membranes.

• Marinate the orange segments with maple syrup or honey and a pinch of cinnamon, if desired.

• Top the chia pudding with the orange segments. Garnish with toasted coconut flakes or chips, if desired. Decorate with edible blossoms.