Name: Coconut-Chia Pudding with Warm Poached Pears, Toasted Pistachio & Fresh Mint
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: Modern fusion (Southeast Asian & French influences)
Ingredients: 120 g (12 tbsp / 3 tbsp per serving) Chia seeds; 720 ml (3 cups; 180 ml per serving) Full-fat canned coconut milk; 1 tsp Vanilla extract; 50 g (1/4 cup) Granulated sugar (for poaching syrup); 240 ml (1 cup) Water (for poaching syrup); 1 stick Cinnamon stick; 2 pods (lightly crushed) Green cardamom pods; 1/2 lemon (wide strip of peel) Lemon peel; 2 medium (halved lengthwise; you'll use 1/2 pear per serving) Pears, ripe but firm (Bosc, Bartlett or Comice recommended); 4 tbsp (about 36–40 g total; 1 tbsp per serving) Toasted pistachios, chopped; 16-24 leaves (4–6 leaves per serving) Fresh mint leaves; 4 tsp (optional; 1 tsp per serving) Maple syrup or honey (optional); 1 pinch (to balance flavors) Fine sea salt

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