Pineapple Mint Chia Desserts Recipes

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PINEAPPLE MINT CHIA DESSERTS



Pineapple Mint Chia Desserts image

An easy to make chia seed pudding with pineapple and mint. Dairy and dairy-free options.

Provided by Meagan

Time 5m

Number Of Ingredients 4

1 can full fat coconut milk or 1 2/3 C full fat kefir
1 C crushed pineapple
10 large mint leaves, finely chopped
1/4 C whole chia seeds

Steps:

  • Add all ingredients to a blender bottle.
  • Shake it like you mean it.
  • Pour into individual serving dishes and cover with plastic wrap. Refrigerate until solid and chia seeds have gelled. I recommend overnight.

PINEAPPLE MINT DESSERT



Pineapple Mint Dessert image

This is a great tasting recipe - my sister who claims not to be a great cook (I beg to differ) she is the middle child - with a Charlie Brown complex- and she says I'm just like "Lucy" she is probably right- but all in all she is a great cook and makes this recipe for all our family get-togethers. It is very creamy and has just...

Provided by Pat Duran

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 17

CRUST:
1 c all purpose flour
1/2 c chopped nuts
1/4 c brown sugar, firmly packed
1/2 c cold butter
FILLING:
20 oz can crushed pineapple, reserve juice
3 oz pkg. lime jello
8 oz pkg. cream cheese, softened
1 c granulated sugar
2/3 c evaporated milk
1/8 tsp peppermint extract
GLAZE:
1/2 c chocolate chips
1/3 c evaporated milk
1 Tbsp butter
1/4 tsp peppermint extract

Steps:

  • 1. Crust: Combine flour,nuts and brown sugar in a medium bowl; cut is the butter until fine crumbs form. Press into a 13x9-inch baking pan. Bake at 400^ for 12-15 minutes. Remove from oven to cool on wire rack. --- Filling: In a small bowl combine the 2/3 c.evaporated milk and 1/8 teas. peppermint extract and place in freezer until crystals start to appear.Beat till thick. Set aside in refrigerator until needed. Drain the pineapple into a saucepan and bring juice just to the boiling point. Remove from heat and add dry jello, stirring until dissolved. Cool. Cream the sugar and cream cheese together- blend this into the jello mixture. Stir in drained pineapple. Chill till thick but not set. Take chilled evaporated milk and extract from refrigerator. Fold into pineapple-cheese mixture. Spoon over crust. Refrigerate and prepare glaze. --- Glaze: In a small saucepan melt chips and milk over low heat, while constantly stirring. Add butter and extract. Pour over filling evenly. Refrigerate at least 4 hours before serving. ENJOY!

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