Chia puddings/gels are still a go to in the winter months to break up the porridge and warm breakfast bowls or to enjoy for a delicious healthy snack. I always enjoy using fresh in season produce and playing with flavors and this winter I am really enjoying persimmons. I even picked up some extras and placed them in the freezer. One day I made my chia pudding/gel with some leftover cranberry juice and paired it with persimmon and it was delicious, so of course I made it again and again until I ran out of cranberry juice. After the holidays I had a bottle of cranberry juice the girls were drinking with sparkling water and looked forward to using up the leftovers to make this Cranberry Persimmon Chia Bowl again! Not only do these in season fruit flavors taste delicious together they are pretty too!
Persimmon Cranberry Chia Bowl
Makes 1 serving
1/2c cranberry juice, or cranberry juice blend
2 TBSP chia seeds
1 frozen Fuyu persimmon,
1/4c coconut milk
Dash of cinnamon, optional
1 TBSP coconut flakes, optional
In a jar, glass, or bowl mix together cranberry juice and chia seeds. Place in the refrigerator and soak overnight. In the morning stir to mix chia seeds. Run Persimmon under water to warm just enough to cut steam and cut into quarters, you can also freeze your persimmons cut if you are placing them in the freezer just for this. In a Vitamix, or high speed blender, blend together persimmon and coconut milk until smooth. Pour over cranberry chia seed mixture. Sprinkle with cinnamon and or top with coconut flakes, optional. Enjoy!