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 I was a restaurant Read more...
Top Shelf: by Chef Lauren Loudon While taking in the Read more...
Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are Read more...
Over the past few years, my preference sheets have become Read more...
Top Shelf: by Chef Mark Godbeer How often do we 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.

Editor’s Picks

Latest news in the brokerage fleet: Lady Sheridan, Invader for sale

Latest news in the brokerage fleet: Lady Sheridan, Invader for sale

New in the sales fleet M/Y Lady Sheridan, a 190-foot (58m) Abeking & Rasmussen launched in 2007, listed jointly with Burgess and …

From atop a volcano to under the sea in St. Kitts

From atop a volcano to under the sea in St. Kitts

Story and photos by Chef Victoria Allman “Good job!” Hilton barked. Hilton “Like-the-Hotel” was the Rastafarian guide leading …

Chief engineer Jan “Yannie” Nielsen dies in an accident at home

Chief engineer Jan “Yannie” Nielsen dies in an accident at home

Chief Engineer Jan “Yannie” Nielsen died suddenly after he slipped and fell at his home in Honduras on Oct. 2. He was the chief …

Triton Expo 2017

Triton Expo 2017

The Fall Triton Expo brought together more than 750 captains, crew and industry professionals last night to network and meet with 42 …