Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.

　　

Ingredients

4 servings

　　

Pudding:

1 cup plus 2 tablespoons chopped white chocolate

　　3 1/2 cups organic plain whole-milk kefir

　　1/4 cup chia seeds

　　3/4 cup toasted coconut flakes, plus more for garnish

　　1/3 cup chopped dried apricots, plus more for garnish

　　

Candied pecans:

1/4 cup coconut sugar

　　2 teaspoons water

　　1 cup pecans

　　

For serving:

8 slices red plum

　　Handful edible flowers

　　

For the pudding:

Step 1

In a heat-proof medium bowl set over a pan of gently simmering water, melt the white chocolate, stirring. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots. Scrape the chocolate/kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.

　　

For the candied pecans:

Step 2

In a saucepan, combine the coconut sugar and water and melt over low heat. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated. Spread the pecans out on a dish and allow them to cool.

　　

To plate:

Step 3

Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.

　　From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.