Black Sapote,Vanilla & Chia pudding recipe

Black Sapote

Diospyros nigra

Black Sapote is a tropical fruit that is related to Persimmon. It is commonly known as chocolate pudding fruit due to its chocolate-like colour and pudding like texture. It is native to parts of Mexico and Central America, however it grows well in Brisbane and South-East Queensland.

Black Sapote is very high in Vitamin C (more than in an orange!), and is also a source of fiber, Vitamin A, calcium, potassium and iron.

After picking, the fruit will take 7-10 days to ripen. You will notice it change from light green and hard, to olive-green/brown and soft.

Black Sapote can be enjoyed on its own or with vanilla ice cream, in smoothies, mixed through muesli for breakfast (it makes a chocolate looking milk!), or in the following recipe:

Black Sapote, Vanilla & Chia Pudding

Makes 2 serves.

Ingredients

Chocolate Layer

• 2 ripe black sapote, with seeds and skin removed
• 1/3 of a 400mL can coconut cream
• 2 Tbs chia seeds
• 1 Tbs cocoa powder
• 1 Tbs maple syrup
• 1/2 tsp vanilla extract

Vanilla Layer

• 2/3 of a 400mL can coconut cream
• 2 Tbs chia seeds
• 2 tsp maple syrup
• 2 tsp vanilla
• Strawberries to garnish, if desired

Method

1. Vanilla Layer: Using a food processor, blender or nutribullet, blend coconut cream, chia seeds, maple syrup and vanilla until well mixed.
2. Remove from blender and refrigerate.
3. Chocolate layer: Blend black sapote, coconut cream, chia seeds, cocoa powder, syrup and vanilla until smooth.
4. Refrigerate for 5 minutes.
5. Beginning with vanilla, spoon layers into the glasses, alternating between vanilla and chocolate until the mixture is finished.
6. Refrigerate for at least 1 hour.
7. Garnish with strawberries.