Mint-infused Coconut Chia Pudding with Grapefruit Supremes
Serves: Maked 1 large serving or 4 smaller servings
  • 1 Can Coconut Milk
  • 12 Mint Leaves
  • 2½ T. Honey
  • ⅓ C. Chia Seeds
  • 1 Grapefruit, juiced
  • 1 t. Cornstarch
  • ½ T. Honey
  • 1 Grapefruit, sectioned
  1. Place coconut and mint leaves in a small saucepan. Bring to a boil, remove from heat, and cover with a lid. Let steep for 1 hour. Remove mint leaves, pressing on them through a small sieve to extract liquid. Add the 2½ T. honey and chia seeds to the min-infused and whisk together. Let sit for 5 minutes.
  2. Pour the mixture into a bowl(or several small bowls for multiple smaller servings) and refrigerate.
  3. Chill for several hours or overnight.
  5. In a small saucepan, mix together the grapefruit juice with the cornstarch, starting with a small amount of juice and adding the rest after the cornstarch is smoothly mixed in. Whisk in the honey. Bring to a boil over medium/high heat. As soon as the mixture thickens and turns glossy, remove from heat. Let cool.
  6. Top the chia pudding with the sectioned grapefruit slices and pour the cooled grapefruit sauce over the top.
Recipe by The Kitchen McCabe at