The Triton

Career

Top Shelf: Coconut and vanilla chia pudding

ADVERTISEMENT

Top Shelf: by Chef Mark Godbeer

This world is heading down the healthy road (finally). Most guest preference sheets over the past few years request healthier options than the generic “bacon and eggs”.

Aside from their many health benefits (high in antioxidants, nutrients, fiber, etc.), chia seeds make this dish gluten free. When they come in contact with liquid, they have a gelatinous quality that make them a healthy substitute for gelatin.

This pudding is the epitome of versatility and the definition of easy. Breakfast, lunch or even a dinner dessert, savory or sweet, simple or complex — all of these will yield the same delicious result. This recipe feeds 12. By doubling it, we can treat the crew as well. Double win. Enjoy.

Ingredients (for the pudding):

4 cups coconut milk

1 vanilla pod, split lengthways and deseeded

1/3 cup honey (or maple syrup or raw sugar)

1 pinch ginger powder

1 cup chia seeds

 

In a heavy-bottomed sauce pan, add the coconut milk, vanilla pod, sweetener and ginger. Bring to a simmer for 10 minutes.

Pour through a sieve into a bowl and cool.

Once cooled, add chia seeds and whisk. Wait a few minutes, then pour the mixture into desired serving dishes to be refrigerated.

Refrigerate until set 3-4 hours or overnight.

 

Ingredients (for the compote):

1 cup water

3/4 cup honey

2 Earl Gray tea bags

1 pinch salt

4 large plums, pitted and chopped

 

In a heavy-bottomed saucepan, place the water, honey, tea and salt. Bring to a slow simmer and reduce by half (10-20 minutes).

Remove the tea bags and add the plums.

Cook 10-15 minutes more until liquid has mostly evaporated and there is a sticky consistency coating the plums.

Remove from heat and cool completely.

 

To plate:

Top pudding with compote, fresh fruit and optional nuts.

For a visual aesthetic, place the compote in the pudding serving dishes prior to pouring in the pudding to create layers.
Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. Comments are welcome below.

Related Posts...
Top Shelf: by Chef Tim McDonald Often overlooked by charter Read more...
Top Shelf: by Chef Tim McDonald No crewmate previously encountered Read more...
Top Shelf: by Chef Timothy MacDonald Nothing more than a disassembled Read more...
Top Shelf: by Chef Tim MacDonald The single greatest influence Read more...
Top Shelf: by Chef Tim MacDonald 4:30 p.m. ... middle Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Yacht share program head sentenced, company moves forward

The head of a yacht sharing program convicted of defrauding investors has been sentenced to 18 months in federal prison by a Connecticut …

Port Vauban extends crew program

Port Vauban extends crew program

Port Vauban will continue its crew program events and activities into the summer, according to a company statement. The program offers …

Score with the universal language of soccer during the World Cup

Score with the universal language of soccer during the World Cup

By John Jarvie Boating is a universal language. Anywhere in the world, we have the capacity to communicate, bond and relate through …

Bahamas, Caribbean cruising guide author Steven J. Pavlidis dies

Bahamas, Caribbean cruising guide author Steven J. Pavlidis dies

By Milt Baker Stephen J. Pavlidis, one of America’s top cruising guide authors, died May 29, in Covington, Georgia, after a long …