Melon Milk Chia Pudding
I've forgotten how much I love cantaloupe melon, it used to be my favourite fruit and I loved it so much that I would have it everyday.
Then one time the cantaloupes I bought started to not taste as sweet as I remembered, and that one time happened again and again until I finally stopped buying cantaloupes because they just don't taste as good anymore! Maybe it was the season affecting it?
Until yesterday I've finally found the perfect ripe, sweet, organic cantaloupe again and fell in love all over again with the flavour. I used to make cantaloupe sorbet out of these super sweet fruits, but this time I decided to try something new for a change.
I see a lot of cantaloupes in shaved ice dessert (bingoo), infused in Korean melon milk and on top of Chinese tapioca desserts. I thought; chia is kinda like a healthy, smaller tapioca pearls right? Maybe I can make a melon milk chia pudding! So I did, and it was deliciouuuus!
Melon Milk Chia Pudding
Serves two
Ingredients
300 gr cantaloupe melon or any of your favourite melon
2 tbsp chia seed
3/4 cup milk of choice (I use soymilk)
1/2 tsp vanilla extract
2 tbsp liquid sweetener to taste if your melon is not sweet enough (e.g. honey, maple syrup, etc.)
Directions
1. Mix chia seed, vanilla, honey and pomegranate peel extract in a bowl
2. Cover and leave to set in the fridge overnight.
3. The next morning, puree 300gr of cantaloupe melon in a blender (Do not add extra water into the blender. The melon has enough water content already)
4. Pour the melon puree into the prepared chia mixture and mix well. Let sit for at least 20 minutes to let the chia soak the extra liquid from the puree*
5. Top with more melon!
*You can also mix the melon puree with the chia pudding together the night before, but the colour will darken overtime. You can squeeze a little lemon to keep the colour bright, but the acid in citrus fruits might react to the milk and curdle.
