Serves 3 to 4

Ingredients


  • 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

    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

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