Layered Sitaphal Chia Pudding

Name: Layered Sitaphal Chia Pudding
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.33 cup chia seeds; 1.5 cup coconut milk (thick, full-fat, from fresh coconut or canned); 3 tbsp jaggery (grated, adjust to sweetness of fruit); 1 pinch cardamom powder; 0.5 tsp vanilla extract (pure extract); 1 pinch salt; 3 pcs sitaphal (medium, ripe custard apples, deseeded and pulp scooped out); 1 tsp lime juice (freshly squeezed, to prevent discoloration); 2 tbsp almond (slivered, for garnish); 1 tbsp mint (fresh leaves, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Creamy, dreamy layers of coconut chia pudding and fresh custard apple pulp come together in this stunning no-cook dessert. The natural sweetness of sitaphal paired with the gentle crunch of chia seeds makes each spoonful feel indulgent yet light. Perfect for a refreshing finish to any meal.

PREP

20m

COOK

SERVES

1 CUP

451 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare the sitaphal pulp.
1.Cut each sitaphal in half.
2.Scoop out the creamy pulp with a spoon, separating and discarding all the black seeds.
3.Mix the pulp with lime juice to keep its color bright.
4.Set aside half the pulp for layering and roughly mash the other half for a smoother texture.
TIPRipe sitaphal yields to gentle pressure. If it's too hard, let it sit at room temperature for a day.
mix · ~2 min
Make the chia coconut base.
1.In a mixing bowl, pour the coconut milk.
2.Add chia seeds, grated jaggery, cardamom powder, vanilla extract, and a pinch of salt.
3.Whisk vigorously until the jaggery dissolves completely and no chia clumps remain.
TIPWhisk again after 10 minutes to prevent chia seeds from settling at the bottom in a lump.
rest · ~240 min
Rest and set the chia pudding.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the seeds swell and the mixture turns thick and creamy, like a loose tapioca pudding.
TIPIf the pudding feels too thick after setting, stir in a splash of coconut milk before layering.
assemble · ~5 min
Layer the pudding and fruit.
1.Remove the set chia pudding from the fridge and give it a good stir.
2.Spoon 2 tablespoons of chia pudding into the bottom of each serving glass.
3.Add a layer of sitaphal pulp, followed by another layer of chia pudding.
4.Top with a final generous spoonful of the slightly mashed sitaphal for texture.
TIPUse a piping bag for cleaner, sharper layers if you want the dessert to look extra polished.
garnish · ~1 min
Garnish and serve chilled.
Scatter slivered almonds over the top and tuck in a few fresh mint leaves. Serve immediately or chill for another 15 minutes to firm up the layers.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the creamiest texture, use full-fat coconut milk and refrigerate the pudding for at least 4 hours or overnight.
2
Whisk the chia-coconut mixture again 10 minutes after the first whisk to prevent seeds from clumping at the bottom.
3
If your sitaphal is underripe, let it sit at room temperature for a day until it yields to gentle pressure.
4
Mix lime juice into the sitaphal pulp immediately after scooping to prevent it from turning brown.
5
For extra-clean layers, use a piping bag to add the chia pudding into the glasses.
6
If the set chia pudding is too thick, stir in a splash of coconut milk before layering.
7
Adjust jaggery quantity based on the natural sweetness of your sitaphal to avoid an overly sweet dessert.