Project Description

Try this fresh, light pudding for breakfast, snack or dessert. It’s gluten-free.

Servings 4
Preparation 5 minutes + 2 hours chilling

7 medium Redbelly blood oranges
400ml can coconut milk
¾ cup plain or coconut yogurt
Pinch of salt
2 tablespoons orange blossom (or mixed blossom) honey
½ cup (100g) white chia seeds
½ cup toasted coconut flakes, to serve

Redbelly Syrup
½ cup (125ml) Redbelly blood orange juice (from oranges above)
¾ (165g) cup sugar

  1. Zest one Redbelly blood orange then juice it as well as two more to yield around a cup (250mls) of juice.
  2. Whisk milk, yogurt, ½ cup (125mls) Redbelly juice, zest, salt, honey and chia seeds in a medium bowl. Cover and chill for 2 hours or overnight.
  3. Cut a small slice off the ends of each remaining Redbelly. Stand up on one end, and carefully, following the contour of the Redbelly, cut down to remove the peel and the pith. Holding the fruit in one hand, cut down one side of the membrane on one segment, almost to the core. Cut down along the inside of the opposite membrane, to cut out a wedge with no pith or membrane attached. Repeat until you have cut out all segments. Squeeze juice out of the remaining core into the juice then discard the core. Divide Redbelly segments in half.
  4. For the Redbelly syrup, strain remaining juice and place with sugar in a saucepan over medium heat. Stir frequently to dissolve sugar until it bubbles. Reduce heat and simmer for 2 minutes. Cool.
  5. To Serve: stir pudding and divide between glasses or Mason jars, layering chia mixture, then half the Redbelly segments, half a tablespoon of syrup and repeating until full. Finish with remaining Redbelly segments, 1 tablespoon Redbelly syrup and toasted coconut flakes.