Tropical Coconut Chia Pudding with Macadamia Nut Brittle

Find this delicious and indulgent Hawaiian dessert that's perfect for a Paleo diet. Savor every bite of this Tropical Coconut Chia Pudding with Macadamia Nut Brittle.

Time: Prep: 10 minutes (plus 4 hours to overnight for chia pudding) - Cook: 8-10 minutes - Total: 25 minutes (for preparation only, if preparing both components simultaneously)

Servings: 2

Difficulty: Advanced

Cuisine: Hawaiian, Paleo

Allergens

Tree Nuts (coconut and macadamia nuts)

Ingredients

1. 3 tablespoons chia seeds, white or black 2. 1 cup full
fat coconut milk 3. 1 teaspoon honey or maple syrup (optional) 4. 1/4 teaspoon vanilla extract 5. A pinch of sea salt 6. 1/2 cup shredded unsweetened coconut 7. 1/2 cup raw macadamia nuts, chopped 8. 2 tablespoons honey or maple syrup (optional)

Instructions

In a mixing bowl, combine chia seeds, coconut milk, sweetener if using, vanilla extract, and salt. Stir well to combine. Cover and let it sit in the refrigerator for at least 4 hours or overnight until it thickens into pudding consistency.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, combine shredded coconut and macadamia nuts. Spread the mixture onto the lined baking sheet. Bake for about 8 10 minutes or until the nuts are golden brown and the coconut is lightly toasted. Keep an eye on it to prevent burning.
Once baked, remove from oven and allow to cool. Then, using a blunt object, give the mixture a few good whacks to break up any large clumps of nuts. The brittle should be unevenly broken, just how we like our stories full of adventure with a touch of unpredictability.
To serve, spoon the chia pudding into two glass bowls or cups and top with the macadamia nut brittle.

Chef’s Insight

Chia seeds are not just a superfood; they're a time traveler, carrying you back to the days of the Polynesians who first discovered their magic.

Notes

Chia seeds can absorb a lot of liquid, so adjust the amount according to your preference for pudding consistency.

Substitutions

For those with coconut allergy, try almond or cashew milk; for nut-free option, replace macadamia nuts with pumpkin seeds.

Alternative Preparations

Serve chilled or at room temperature. Add tropical fruits like pineapple, kiwi or mango on top for extra flavor and texture.

Alternative Methods

The macadamia nut brittle can also be made in a pan on the stove with constant stirring until golden brown.

Best Storage Practice

Store separately - chia pudding in an airtight container in the fridge and macadamia nut brittle in an airtight container at room temperature.

Shelf Life

Chia pudding can be stored up to 5 days in the refrigerator; macadamia nut brittle can be stored up to 2 weeks at room temperature.

Plating Tips

Use white plates or bowls with a hint of gold to give it that island sunset feel. Drizzle some more coconut milk over the pudding for an extra tropical touch.

Nutrition Facts

This recipe is rich in healthy fats, fiber, and essential minerals like magnesium from chia seeds and macadamia nuts. It also provides some protein, vitamins, and antioxidants.