Pineapple Mint Chia Desserts Recipes

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PINEAPPLE COCONUT CHIA PUDDING



Pineapple Coconut Chia Pudding image

Pineapple Coconut Chia Pudding is an easy, healthy dessert made with just five ingredients including chia seeds, fresh pineapple and toasted coconut. It's also vegan and refined sugar-free!

Provided by Leanne

Categories     Dessert

Time 4h

Yield 4

Number Of Ingredients 7

1 1/2 cups unsweetened coconut milk (carton not canned)
1/3 cup chia seeds
1/3 cup unsweetened toasted coconut
2 tablespoons maple syrup
2 cups chopped fresh pineapple
Optional toppings: 1 can (400ml) coconut milk, full-fat, refrigerated for 24 hours
toasted coconut

Steps:

  • In a small bowl, whisk together the coconut milk, chia seeds, coconut and maple syrup. Cover and refrigerate for 3-4 hours, or overnight.
  • When the pudding is ready, add the chopped pineapple to a blender and pulse until the pineapple is puréed. This usually just takes a few pulses. If you blend it too much, the pineapple will be watery.
  • Divide the pudding into four glasses or mason jars, and top with the pineapple and other desired toppings.
  • Serve immediately or refrigerate and enjoy within 1-2 days.

Nutrition Facts : Calories 221 calories, Sugar 15.1 g, Sodium 48.6 mg, Fat 12.4 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 8.1 g, Protein 4 g, Cholesterol 0 mg

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!

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR



Jamie Oliver's Pineapple With Bashed-Up Mint Sugar image

I first had this served to me a few years back when Jamie Oliver was just becoming known in the UK. I didn't think it would be good but I found it really tasty and very refreshing. Now I love serving it up to people that haven't tried it. It is best to serve this as soon as possible because it tastes its best when it is fresh and not sitting around.

Provided by Sarah_Jayne

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 fresh pineapple, ripe
4 tablespoons sugar
of fresh mint

Steps:

  • Core the pineapple and cut it into quarters.
  • Thinly slice of bits of the quarters. Make your slices as thin as possible.
  • Arrange the slices on a plate in one or two layers. I tend to go for one.
  • Put the sugar into a mortar and pestle and then add the mint leaves.
  • Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
  • Sprinkle the sugar over the top of the pineapple slices and serve.

Nutrition Facts : Calories 105.4, Fat 0.1, Sodium 1.2, Carbohydrate 27.5, Fiber 1.6, Sugar 23.5, Protein 0.6

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