Vanilla Chia Pudding with Poached Plums and Kinako Powder Dusting


Cooked plums smell fantastic! Cake, crumble, compote or jam – plum when heated reveals a fabulous flavor.

This dessert is a great combination of creamy chia pudding, fragrant sweet-tart plums and nutty scent of Japanese toasted soy powder Kinako.

Chia Pudding is one of the most favourite breakfasts and desserts in our family.  Chia is a great source of omega-3, dietary fiber, and high in protein content. It’s very easy to make chia pudding, all you need is to soak the chia seeds in almond milk for about a few hours or overnight. Chia pudding is a versatile product. You can create a lot of new flavor variations, just add any fresh or frozen fruits or berries, fruit puree or sauces, tropical fruits, dried fruits, cacao powder, any nuts, use coconut or hazelnut milk instead of almond milk. The pudding helped me a lot in school days, this is the great meal for a lunch box and kids love it! So I always keep a jar of chia seeds in my kitchen cupboard just in case.



 2 serves

  • 4 Tbs Chia seeds
  • 2 cups warm almond milk
  • 2-4 tsp Agave syrup (or maple syrup)
  • 1 cup pitted and sliced plums (Black Doris plum is my favourite)
  • 1-2 Tbs Coconut sugar
  • 1 tsp Japanese Kinako powder (toasted soybean powder)
  • Few drops of vanilla essence

+ Dried currants (cherries or cranberries), almond slices, mint leaves and edible flowers for serve.


  1. Add to glass or mason jar chia seeds, almond milk, syrup, a few drops of vanilla essence. Mix together, using a small whisk. Let rest covered in the fridge at least few hours or overnight.
  2. Place sliced plums and coconut sugar in a sauce pan over a medium heat. Close the lid and gently simmer until the plums are soft (around 5 minutes, depending on the ripeness). Open the lid and reduce the amount of liquid on high heat until it turns slightly thick and syrupy. Add vanilla extract and stir gently. Leave to cool slightly.
  3. Serve chia pudding, topped with warm poached plums, dried currants, almond slices and Kinako powder dusting. Decorate with mint and edible flowers.




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