Halloween Recipe: Frog Eggs & Eyeballs (Coconut Green Tea Chia Pudding)
pooky treats for Halloween are here in full force, but usually I don’t contribute much to this particular holiday. I’m always a little thrown off by ghoulish treats, although I admire the ingenuity that goes into creating meatloaf hands, marshmallow spiders, and chocolatey witches’ hats
Ingredients
Ingredients
For the pudding:
- 1/3 cup sugar
- 1/2 cup warm water
- Juice of one lime (about 2 tablespoons)
- Pinch salt
- 2 teaspoons matcha powder
- 1 15-ounce can coconut milk
- 6 tablespoons to 1/2 cup chia seeds
For the eyeballs:
- 1 can pitted and peeled longan fruit in syrup (found in Asian markets)
- Blueberries
- Pimiento-stuffed olives
Instructions
- Warm the sugar with the water over medium heat in a small saucepan, stirring until the sugar dissolves. Turn off the heat and whisk in the lime juice and salt.
- Put the matcha powder in a separate large bowl and slowly whisk in the water and sugar syrup, until the mixture is smooth. Whisk in the coconut milk.
- Add the chia seeds and whisk. (For a creamy pudding, use 6 tablespoons. For a very thick pudding you can create faces in, as seen here, use 1/2 cup chia seeds.) Let sit 5 minutes, then whisk again. Refrigerate overnight, or for at least 4 hours.
- To make the eyeballs, drain the lychee fruits and stuff them with a blueberry or a whole pimiento-stuffed olive. Stuffed lychee fruit can be made ahead and refrigerated for up to 2 days in a covered container.
- To serve, spread the chia pudding in small bowls and top with lychee eyeballs.