Chai pudding with caramelised banana
4 hr 15 min
Enjoy making your own chia pots with a delicious hint of coconut and spice.
Coconut milk, reduced-fat, unsweetened
1 whole, split, seeds scraped
1 ml, (4 Chai tea bags)
8 individual, pitted
100 g, (1/2 cup)
2 large, sliced
- Place coconut milk, skim milk, vanilla pod and vanilla seeds in a small saucepan over medium heat. When mixture begins to simmer, remove from heat. Add tea bags. Set aside for 5 minutes. Squeeze tea bags into milk mixture. Discard tea bags and vanilla pod. Pour milk mixture into a jug. Add enough cold water to measure 600ml.
- Process dates with ½ cup (125ml) hot water in a small food processor until smooth. Place date mixture in a glass or ceramic bowl. Stir in milk mixture and chia. Cover and place in fridge for 4 hours or overnight.
- Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook banana for 1 minute each side or until golden. Top chia mixture with banana to serve.
TIPS: We use unsweetened UHT (long-life) coconut milk for this recipe. Store chia mixture (without banana) in an airtight container in the fridge for up to 2 days.