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Bangkok Delight
A cooling and easy-to-make dessert that's perfect for the heat of summer.
INGREDIENTS½ Ripe Cantaloupe‚ Organic 2 Cups Water |
DIRECTIONSFor the chia tapioca: Soak 5 Tbsp. Chia Seeds in 2 cups of water. Let stand for at least 20 minutes‚ stirring occasionally to break up any lumps. For the banana-coconut cream: Blend ripe organic bananas‚ Cashews and 2 drops of vanilla stevia in high-speed blender‚ adding enough water to bring mixture to the 2 cup mark‚ or as needed to attain the consistency of a custard cream. To assemble: Pour half of the thickened Chia Seed tapioca mixture into each of two dessert bowls. Using an ice cream scoop or melon baller‚ scoop the ripe cantaloupe into balls and place on top of the Chia tapioca. Then pour the banana coconut cream over the top‚ and garnish with a sprig of mint. Makes 2-4 servings |
A cooling and easy-to-make dessert that's perfect for the heat of summer.
Ingredients
- ½ Ripe Cantaloupe‚ Organic
- ¼ Cup Navitas Organics Cashew Whole Nuts
- 5 Tbsp Navitas Organics Chia Seeds
- 2 Cups Water
- 2 Bananas
- 2 drops Vanilla Extract
- 2 Tbsp Artisana Coconut Butter (or 1/4 Cup Coconut Cream)
Directions
For the chia tapioca:
Soak 5 Tbsp. Chia Seeds in 2 cups of water. Let stand for at least 20 minutes‚ stirring occasionally to break up any lumps.
For the banana-coconut cream:
Blend ripe organic bananas‚ Cashews and 2 drops of vanilla stevia in high-speed blender‚ adding enough water to bring mixture to the 2 cup mark‚ or as needed to attain the consistency of a custard cream.
To assemble:
Pour half of the thickened Chia Seed tapioca mixture into each of two dessert bowls. Using an ice cream scoop or melon baller‚ scoop the ripe cantaloupe into balls and place on top of the Chia tapioca. Then pour the banana coconut cream over the top‚ and garnish with a sprig of mint.