Photo: Sarah Ashley Schiear
Serves 3 to 4
2 3/4 cups almond milk, or other milk substitute
2/3 cup chia seeds
1/3 cup dried, unsweetened coconut (plus more for finishing, if desired)
3 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/4 tsp. kosher salt
2 firm-ripe persimmons, peeled and diced
1/2 cup pomegranate seeds
In a quart container or jar, combine all ingredients except for persimmons and pomegranate seeds. Shake well. Refrigerate for 2 hours, shaking occasionally.
Stir and top with diced persimmon, pomegranate seeds and additional coconut, if desired.
Ingredients
Directions
In a quart container or jar, combine all ingredients except for persimmons and pomegranate seeds. Shake well. Refrigerate for 2 hours, shaking occasionally.
Stir and top with diced persimmon, pomegranate seeds and additional coconut, if desired.
Published 12/30/2014
