Pineapple Tahini & Coconut Chia Delight

Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.

This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.

Pineapple tahini & coconut chia delight (serves one)

  • 100ml coconut milk
  • 1 tablespoon tahini
  • 1 tablespoon chia seeds
  • 120g pineapple – cut into chunks
  • 1 tablespoon sesame seeds
  • 1 tablespoon desiccated coconut
  • 1/2 teaspoon coconut oil

Blend the coconut milk with the tahini and stir through the chia seeds.  Leave for 1/2 hour or overnight.

Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes.  Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces.  Continue to fry for a couple more minutes.  Serve on top of the chia pudding.pineapple tahini chia

Tropical Chia Zinger Bowl

This is a serious hit of the tropics with added vitamin C. The mix of pineapple, ginger, kiwi and coconut puts the zing in. If you’re struggling to wake up in the morning, this will seriously wake up your taste buds.  I’ve been using coconut yoghurt a lot lately as a change from my usual natural yoghurt and it really enhances the whole taste of this dish.

There is some previous night preparation to make the pineapple and chia mix.

Tropical chia zinger bowl  (this pineapple chia mix is enough for 2 portions)

Tropical chia zinger

  • 200g fresh pineapple, peeled and chopped into big chunks
  • Zest and juice of 1 lime
  • Thumb sized piece of fresh ginger (I used mine from frozen)
  • 1/2 teaspoon ground ginger
  • A few mint leaves
  • 3 tablespoons chia seeds

Put all of the above apart from the chia seeds into a food processor and mix to a puree. Put the puree into a bowl and mix in the chia seeds. Cover and put in the fridge overnight.

To serve (per single portion)

  • 1 kiwi fruit – diced
  • 1 teaspoon desiccated coconut
  • A sprinkle of shredded coconut

Mix together and top the pineapple chia mix with this.

Then add some coconut yoghurt on top with a few  more bits of shredded coconut.

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I managed to get up early this morning to walk the dog on the beach – lovely to see the sunshine so early and it prolonged the mood being able to eat this afterwards.