Prunes and coconut make a great duo by enhancing each other’s flavors. Being more acidic and sweet the prunes bring out more flavor from the coconut and the coconut tones down a bit the prunes, creating a good balance between them.
Besides being good for digestion, prunes are a rich source of antioxidants, which may have anti-inflammatory properties. It appears that prunes are beneficial for bone health and may prevent bone loss. They also offer many minerals such phosphorus, magnesium and potassium and vitamins like vitamin K, that promote strong bones.
After learning about prunes and bone health I decided to incorporate more prunes in my diet. This Prune & Coconut Chia Pudding is a great way to do so. It can be prepared the day before so you can start your day with a delicious and healthy breakfast.
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Coconut Chia Pudding
1 cup of unsweetened vanilla plant-based milk
2 tbsp of chia seeds
2 tbsp + 2 tsp of unsweetened shredded coconut divided
1 tbsp of maple syrup
1 dash of ground clove
½ cup of prunes (about 11 prunes)
¾ cup of water
Prepare the coconut chia pudding the night before. In a glass container with a lid, add the plant-based milk, the chia seeds, 2 tbsp of unsweetened shredded coconut, the maple syrup and the dash of ground clove, mix well and refrigerate overnight.
For the prune jam, place the prunes and the water in a small saucepan and bring to a boil. Then lower the heat and stir non-stop for about 15 minutes or until the prunes dissolve and the jam thickens. Let the jam cool. This step can also be done the day before.
In your serving container intercalate layers of coconut chia pudding with the prune jam and top it with the 2 tsp of unsweetened shredded coconut. Enjoy!