coconut & lime chia LUSH loves

This delish dessert comes to you with the permission of Gemma Lush from Lush Loves.
I followed a pin of one of these gorgeous photo's to her recipe and its my new favourite treat.
Gemma is a good, prop and event stylist and her blog is filled with gorgeous things, mostly deliciously photographed food that will make your mouth water, well with a visit!!
This dessert is amazing, quick to make, super healthy, gluten, dairy and processed sugar free, and delicious!!!  If you make one new dish this week make it this one!!

I love chia seeds, we have them in our super seed mix breakfast cereal, but I would never have thought of them for dessert.  What I also didn't know is that most of the worlds chia seeds are grown right here in Australia (thanks Gemma).  I did know that they are a true super food stuffed full of goodness.  So go on, give it a go

1 400ml can organic coconut milk (1 1/2 cups)
2 tbs honey
3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)
Juice 1 lime
Handful flaked coconut

Pour the coconut milk into a mixing bowl, add the honey and chia seeds.  Stir well to make sure the honey dissolves.  Cover the bowl with glad wrap and place in the fridge for a minimum of 4 hours.  The chia seeds will swell up and absorb the coconut milk, turning the milk into a pudding like consistency.  You can leave the pudding overnight, so can be made a day in advance if you're super organised!

Place the coconut flakes on a baking tray and pop them in a low heated oven, at 140 degrees Celsius for approx. 10 minutes or until golden and crisp.  These too can be made ahead, they can be stored in an air tight container until used.

Before serving, give the pudding a stir and add the lime juice.  This will add a lovely tang to the pudding, and will make the texture a little runnier which is how I prefer to eat it.  Make sure you have a taste, you may need to add a little more lime or honey, depending on how sweet you like it.  I find this ration perfect for me.  Spoon the mixture into ramekins or glasses just before you serve.  Top with the coconut flakes and serve chilled.  This will feed 4 comfortably, or 2 if you're feeling a little more indulgent!

Poached salmon, herb & pearl cous-cous salad, tomato and ricotta almond crust tart, omg raw chocolate caramel slice
Recipe and photographs by Gemma Lush.

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