Lychee-Coconut Pudding

  • Preparation 15 MIN
    Cooking 5 MIN
    Cooling 4 H
  • Servings 4



  1. Peel the lychees (if fresh). Rinse to remove any traces of the shell. Remove the pit and coarsely chop the flesh.
  2. In a blender, purée half of the lychees with the coconut milk and brown sugar for a few minutes until smooth.
  3. Transfer to a small pot. Add the tapioca and bring to a boil. Simmer over medium heat for 3 minutes while whisking. Slowly pour in the chia seeds while whisking.
  4. Divide the mixture between four 1-cup (250 ml) glasses or cups. Let cool. Cover with plastic wrap and refrigerate for 4 hours.
  5. When ready to serve, top the puddings with the yogurt, remaining lychees and coconut shavings.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.