Ingredients:

• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tbsp coconut shreds
• 1/2 tsp ground cardamom
• 2 tbsp maple syrup (optional for sweetness)

Apricot Mousse:

• 1 cup dried apricots (soaked in warm water for 1 hour)
• 1/4 cup water
• 1 tsp lemon juice
• 1/4 tsp ground ginger (optional for a hint of warmth)

Instructions:

1. In a medium bowl, combine the coconut milk, chia seeds, coconut shreds, ground cardamom, and maple syrup. Stir well to mix.
2. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally to prevent clumping, until the mixture thickens into a pudding consistency.
3. To prepare the apricot mousse, drain the soaked apricots and blend them with 1/4 cup water, lemon juice, and ground ginger until smooth and creamy.
4. Once the pudding is set, divide it evenly into four serving glasses or bowls.
5. Top each pudding with a generous layer of apricot mousse.
6. Garnish with additional coconut shreds or a sprinkle of cardamom if desired. Serve chilled.

Protein per serving:

• Approximately 4g per serving.

Ayurvedic Sidenote:

This Pitta Pudding is both cooling and nourishing, making it perfect for pacifying Pitta dosha. The combination of chia seeds and coconut milk provides a creamy texture, while cardamom adds a gentle digestive aid. The apricot mousse on top adds a naturally sweet and refreshing element, with a touch of lemon juice to balance flavors and provide additional cooling effects. This dessert is a delightful and balanced way to end any meal.

Serving Tips:  Garnish with some home made Granola and/or Coconut Shreds