Honey Vanilla Peach Freezer Jam

There is no better season in Ontario than peach season! It's hands-down the best ever, and I'm willing to fight anyone who says otherwise. I go peach crazy as soon as the first local peaches appear, and find myself buying baskets of peaches every few days to keep up with my consumption. It's such a short season, so you really can't blame me for wanting to take advantage as much as possible, as well as extend the season in any way I can.

My trick for extending peach season this year is to turn those fresh and juicy wonders into jam that I can enjoy well into the fall and winter. Every single morning I start my day with an egg and toast, and being able to make peaches apart of that breakfast every day for the next eight months makes me giddy!

The freedom of playing around with different flavours was also what drew me to making jam. I wanted to infuse some other flavours into my peach jam to make it a little more complex and unique. When I think of some of my favourite ways to enjoy fresh peaches in the summer, they almost always involve honey and vanilla. I love making simple desserts with fresh peaches, by grilling them up and topping with a drizzle of honey and either fresh vanilla cream or French vanilla ice cream. To mimic those flavours in my jam, I substituted some of the white sugar for organic honey, as well as adding some pure vanilla extract.

While this jam is certainly sweet when trying straight from the jar, its perfect on top of buttery toast! Play around with different ways of serving this jam to make it your own! Think of glazing tarts, topping plain yogurt, or stirring into smoothies! Let me know how you play around with this jam in the comments below.

Ingredients:
1 lb fresh peaches (about 2 cups chopped, or about 3 medium peaches), peeled, pitted and chopped
1 1/2 Tbsp fresh lemon juice
1 package (57g) Original Certo Pectin Crystals
3/4 cup white sugar
1/4 cup Metro Irresistibles Organics Pure Honey
1/2 tsp Metro Irresistibles Pure Vanilla Extract

Directions:

1. Thoroughly wash enough jars/containers and lids that will hold approximately 1 1/4-pints of jam (most canning jars come in 1-pint, 1/2-pint, and 1/4-pint sizes) with very hot water, and dry thoroughly. Set aside. 
2. In a medium saucepan set to medium-low heat, add peaches. Cook and crush using a potato masher. Mash until peaches have reached desired consistency (about 10-15 minutes).
3. Add lemon juice and pectin crystals and stir to combine. Bring to a boil at high heat.
4. Stir in sugar, honey, and vanilla and return to a boil. Cook for 1-minute. 
5. Remove from heat and allow to rest for 5-minutes, stirring occasionally. 
6. Pour into warm, sterilized jars, leaving about 1/2 inch at the top to allow for expansion. Cover with lids and let stand at room temperature for 24-hours or until set. Keep jars in freezer for 8 months, or until ready to enjoy! Jam will hold in the fridge for about 3-weeks. 

This post was created in partnership with Metro Ontario. 

Listening To:
Kanye West - Ghost Town

Fish Tacos with Ontario Corn Salsa

Summertime is the season for food festivals, and I don't think there's any other dish that I associate with food festivals more than a delicious fried fish taco! Some of the best fish tacos I've consumed have been in the summertime, with friends and loved ones, enjoying a Toronto food festival. While food festivals are less my jam these days (or maybe just the long lines and lack of shaded spaces for my poor fair skin), I still love to enjoy a great fish taco in the summer inspired by my festival-going days, but now I make my own! Combining crispy fried fish with one of my favourite summer flavours in Ontario, fresh corn, my fish tacos are a great balance of flavour and texture, and are perfect for a hot summer night!

The corn salsa is key in this recipe, providing that much-needed hit of sweetness, freshness, acidity, spice, and texture to counteract the heaviness of the fried fish. The sweetness is found in those sweet and juicy Ontario corn kernels (there's nothing like them, is there?!) that are really the star of this salsa, and maybe even the whole dish! To dress my fresh grilled corn I like to add a pop of freshness from cilantro and tomatoes, some acidity and heat thanks to pickled jalapeños and their pickling brine, as well as lime, chilli powder, and red onion.

To balance out the rest of the flavours for our final taco, we turn to our toppings! Chipotle-Lime Aioli is a condiment that has become just as essential in my fridge as mustard and pickles, and it also works incredible in this taco to add a smokey and creamy element that ties the whole dish together. The remainder of the toppings can be adjusted based on your own personal preferences, but I enjoy the crunch from thinly sliced red cabbage, as well as lots of fresh cilantro, and of course hot sauce!

Make your corn salsa in advance to speed this dish up. Your tacos will come together so quickly you can even make them on a weeknight to give yourself a special mid-week treat! I hope you enjoy them as much as Chris and I did!

Ingredients:
For the Ontario Corn Salsa
3 ears Ontario corn, husks and silks removed
1/4 - 1/2 cup pickled jalapeños, finely chopped (adjust the amount depending on the level of heat you prefer)
1 Tbsp pickling brine from pickled jalapeños
juice from 3/4 of a medium lime
1/4 cup red onion
1 small tomato, small dice
1/2 tsp chilli powder
light drizzle of olive oil
salt and pepper, to taste

For the Fried Fish
1 1/2 cups cake flour
1 1/2 Tbsp paprika
1/2 Tbsp chilli powder
2 tsp black pepper
1/2 tsp kosher salt
kosher salt
3/4 cup beer (lager works great!)
1 large egg
peanut oil, for frying 
1 lb cod, cut into 8 even pieces (may substitute other white fish)

To Dress Your Tacos

6-8 corn tortillas

Metro Irresistibles Chipotle-Lime Aioli

fresh cilantro

red cabbage, thinly sliced

hot sauce

Directions:
Ontario Corn Salsa

1. Preheat BBQ or grill pan and lightly oil. Place corn directly on grill and cook about 2 min per side. Cool.
2. Cut corn niblets from cob and place in a medium bowl. Reserve your corn cobs for another use (how about making corn broth for a chowder!).
3. Add pickled jalapeños and pickling brine, lime juice, red onion, tomato, chilli powder, and a drizzle of olive oil. Taste and season with salt and pepper, as needed. Cover and transfer to fridge until ready to dress tacos.

Fried Fish

1. In a medium bowl, combine cake flour, paprika, chilli powder, black pepper, and kosher salt. Transfer half of the mixture to a large bowl.
2. Add the beer and egg to the mixture in the large bowl, and whisk until smooth.
3. In a large pot (I used a dutch oven) or wok, add peanut oil so it reaches 1/2 to 3/4 of the way up the pot. Heat oil to 350ºF. Preheat oven or toaster oven to 250ºF, and line 2 baking sheets with paper towel and a wire rack. Place one in the oven or toaster oven and the other at the stove.
4. Place all of the fish pieces in the large bowl with the beer batter and stir to coat.
5. Working one at a time, pick up a piece of fish and allow any excess batter to drain off. Place into the medium bowl with the dry mixture, and toss to lightly coat. Carefully place in the hot oil (letting the fish fall away from you) and fry until evenly golden, about 3-4 minutes. Place on the stovetop wire rack to drain, and lightly salt. Transfer to the prepared pan in the oven to keep warm. Continue with remaining fish, making sure to not crowd the oil.*

* I like to work with two pieces of fish frying in the oil at a time. Crowding the oil will drop the temperature, resulting in an oily batter.

Assembly

1. To assemble your tacos, heat tortillas (one at a time) for 1-2 min per side in a medium pan at high heat. 
2. Squeeze about 1-2 Tbsp Irresistibles Chipotle-Lime Aioli on top of tortilla, and top with fried fish, corn salsa, cilantro, cabbage, and hot sauce. Enjoy!

This post was created in partnership with Metro Ontario. 

Listening To:
Let's Eat Grandma - Falling Into Me

Ontario Black Cherry, Feta, & Arugula Salad

The time for Summer salads is here! One of my favourite ways to utilize the abundance of fresh fruits over the summer months in Ontario is with beautiful summer salads, and I'm not just talking about fruit salads! I adore the way the flavours of fresh and juicy Ontario fruits play against the peppery heat from arugula, and either a salty bite of feta cheese, or a creamy taste of fresh mozzarella or burrata. These types of salads are uncomplicated, while still being interesting, beautiful (both visually and in it's flavour!), and are just so damn delicious you'll want to enjoy one every day!

I'm not including an exact recipe here, instead choosing to give you a guideline, as summer salads are all about utilizing what you already have on hand. This recipe was inspired by a big ol' bag of fresh Ontario cherries that I wanted to eat for more than just dessert and snack. While mixed greens are an easy option to have on hand in the summer months, I opt for keeping arugula in my crisper, as I find that peppery hit to be a more exciting contrast from the sweet flavours from the fruit. With sunflower seeds already on hand in my cupboard, I chose to sprinkle a few of those over for some crunch, but I actually think pumpkin seeds (sometimes labelled as pepitas) would be an ideal seed for this dish. Play around with whatever fruits, produce, nuts, and seeds you have in your kitchen or in your garden and find a summer salad that suits your tastebuds! Let me know what creation you've made by telling me about it in the comments, or sending me a pic through Instagram (you can find me @gingerrosefood). Looking forward to seeing your summer salad creations!

Note: I have not included specific measurements, as I encourage you to work with what works for you!
Ingredients:
arugula
pea shoots
extra virgin olive oil
balsamic vinegar
Ontario black cherries, pitted and cut in half
feta cheese
salted sunflower seeds or pumpkin seeds
fresh ground pepper
Maldon Salt

Directions:

1. In a small bowl lightly drizzle the arugula and pea shoots with olive oil and balsamic. Toss together gently with your fingertips. Place along serving dish (I like to use a platter as opposed to a bowl so the other ingredients don't fall to the bottom).
2. Top the dressed greens with cherries, feta cheese, sunflower or pumpkin seeds, fresh ground pepper, and Maldon Salt. Serve immediately.

Listening To:

Summer Games - Drake

Making White Peach Sangria with Polar Ice Ontario Peach Vodka

The Spring and Summer seasons in Ontario are most definitely my favourite for more than just the beautiful weather, but for the incredible abundance of fresh and local produce available. Ontario produces some pretty spectacular fruits and vegetables during our warm months, but the one item that I look forward to more than anything is Ontario peaches. 

If you've ever had a ripe and juicy Ontario peach in August, you know that we make some of the best! Insanely sweet and flavourful, with juices that run down your chin, Ontario peaches are a treat in themselves, and an ingredient that I love to take advantage of in both sweet and savoury applications. 

With a few more weeks to go before I can get my hands on some Ontario peaches, I was delighted to get to try Polar Ice Vodka's new Ontario Peach Vodka! Made with 100% Ontario-grown peaches, and quadruple distilled and triple-filtered for a pure and smooth taste, this vodka is delicious on its own with some soda water and ice, but is taken to new heights when made into a fresh summer cocktail. 

On a beautiful summer day there is no beverage that I crave more than sangria! I love how refreshing and easy-drinking sangria can be (particularly for someone like me who doesn't drink a whole lot!), and I love catering the flavours in my sangria to the season. Polar Ice was kind enough to also provide me with a few recipes for using their new peach vodka this summer, and low and behold, they included a White Peach Sangria recipe! 

The most recent long weekend was the perfect opportunity to try the recipe out with some friends on my balcony in the sun. With Ontario peaches still a few months away, I chose to use frozen peaches for this batch, as well as some other berries that I had on hand in my fridge. I also added a little bit of ginger to give the sangria a bit of a zing, and some mint from my balcony garden for more freshness. The sangria turned out absolutely delicious! I loved how the Ontario peach flavour shone through the cocktail, making me even more excited for peach season. 

I will definitely be making this sangria again and again throughout the summer, but am also looking forward to playing around with different cocktails using Polar Ice Peach Vodka. I love the idea of adding a shot of peach vodka to a peach or ginger kombucha for a lil' kombuchatail, or making a boozier version of a bellini by adding both the peach vodka and Prosecco to peach nectar. As someone who's not a big drinker, Polar Ice Peach Vodka was a great option for me! I loved the smooth taste and the natural peach flavour, as I think we all know (and hate!) when an infused liquor has that awful artificial taste to it. This product is a limited edition flavour, sold exclusively in Ontario, with a limited number of bottles produced, so get your hands on it while you can and let me know what you think in the comments below. I would love to hear your suggestions for what other cocktails I can make with it! 

White Peach Sangria

Ingredients:

fresh or frozen peaches (and any other fruit you have on hand that you may want to add)

2 Tsp. fresh ginger, grated (optional)

a handful of fresh mint leaves (optional)

1 cup Polar Ice Ontario Peach

1 750 mL bottle of Pinot Grigio

1 L ginger ale

Directions:

1. In a large pitcher/vessel, gently muddle the fruit with the ginger and mint (optional).
2. Add Polar Ice Ontario Peach, Pinot Grigio, and ginger ale. Stir, add ice, and enjoy in the sun! 

Listening To:

Vince Staples - Big Fish

Celebrating National Iced Tea Day with Teapigs

Photo courtesy of Craft PR

Alcohol and I have a bit of a love/hate relationship. While I love the taste and refreshment of certain cocktails and ciders, and love sipping on a good glass of wine or bubbly, alcohol doesn't always sit very well with me. Over the last year or so, I've had to get more selective about which alcohol I choose to drink and most definitely how much. With this being said, I've had to turn down a lot of events and promotions this year, knowing that I wouldn't be unable to fully take part. Long gone are the days of getting silly at Beer Fest with my sister, and tasting five drinks in an afternoon at a cocktail competition. In all honesty, other than causing shenanigans with my sister at Beer Fest, I really haven't missed all those other events very much. 

As the weather begins to (slowly) get warmer, I've found myself craving refreshing, summertime sippers, that feature just enough alcohol to relax me, but not enough that I don't feel like myself. As though the universe heard my cries for summer sippers, I was promptly invited to Teapigs early celebration of National Iced Tea day (which takes place on June 10!) at Figo last week. With Teapigs fragrant iced teas as the star of the event, I knew I would be in good hands to be able to enjoy the event and featured drinks, without feeling uncomfortable. 

With my favourite +1 in tow (my sister, Justine!) we walked into a very buzzing Figo and headed straight to the bar to check out the cocktail offerings. Just as I had hoped, the event featured very "Danielle-kinda-cocktails," meaning bright, refreshing, and low on booze...with one mocktail option to boot! The first cocktail I tried turned out to be my favourite! The Ginger Collins was a zingy and citrusy cocktail featuring Teapigs Lemon & Ginger Tea, St. Germain Elderflower Liquer, Benedictine D.O.M., lemon juice, and soda water. As much as I wanted to try the two other cocktails being prepared that night, I would have been perfectly fine just sipping on my Ginger Collins all evening, as it was exactly what I was looking for! 

I was glad that I branched out from the Ginger Collins once I tried the next cocktail, the Super Fruit Punch. Though it was slightly boozier than the Ginger Collins, it was just as refreshing and incredibly delicious! Featuring Teapigs Super Fruit Herbal Tea, lemon juice, Ketel One Vodka, and Peche de Vigne, I could definitely see myself sipping on this one on my balcony on a hot summer day. Though I loved the Ginger Collins the most, I can think of a number of friends who would go crazy over the Super Fruit Punch! 

Though I had thought that the mocktail may turn out to be my favourite, I have to admit...I didn't like it. The mocktail prepared was called a Marrakesh Mocktail and featured Teapigs Marrakesh Green Tea with Peppermint, apple juice, lemon juice, and pineapple and star anise bitters. While all of the flavours sound like they would create a drink I would like, I found the peppermint flavour from the tea incredibly overwhelming. Though I didn't like the cocktail prepared with the Marrakesh Green Tea with Peppermint, I have since tried brewing the tea on its own, and actually really loved the tea itself. I guess I just wasn't a fan of the mocktail as a whole...sorry to the mixologist. 

Photo courtesy of Craft PR

Thank you so much to Teapigs and Craft PR for inviting me to take part in this event, and for sending me home with a bag full of amazing-smelling Teapigs teas! I'm so excited to make the Ginger Collins and Super Fruit Punch at home for my friends and family this summer! To help you get your summer sippers on, Teapigs was kind enough to give me the recipes for their cocktails to share with you as well! Be sure to make one on June 10th to celebrate National Iced Tea day! 

Photo courtesy of Craft PR

Ginger Collins

Serve: In a pitcher

Glass: Collins

Ice: Cubed

Garnish: 3 lemon wheels down the side of the glass

Ingredients:

10 oz. Teapigs Lemon & Ginger Tea (4 tea temples) (chilled)

5 oz. St. Germain Elderflower Liqeur

1 1/4 oz. Benedictine D.O.M. (or omit and add 1 oz. more simple syrup instead)

2 1/2 oz. Fresh lemon juice

2 1/2 oz. Simple syrup

Top with soda water to your liking

Directions:

1. Brew 4 cups of Teapigs Lemon & Ginger Tea. Steep for longer than you would for a regular cup of tea to ensure the flavour stands out - 10-minutes. Remove tea temples and chill before use.
2. Add all ingredients, except the soda water, into a pitcher filled with ice. Add garnish and stir until all ingredients are mixed.
3. Top with ice and soda water. Pour into a Collins glass to serve.

Photo courtesy of Craft PR

Super Fruit Punch

Serve: In a pitcher

Glass: Collins

Ice: Crushed

Garnish: Half strawberry & sage leaf

Ingredients:

12 oz. Teapigs Super Fruit Herbal Tea (4 temples) (chilled)

2 oz. Fresh lemon juice

3 1/2 oz. Ketel One Vodka

3 1/2 oz. Peche de Vigne

2 1/2 oz. Simple syrup 

Directions:

1. Brew 4 cups of Teapigs Super Fruit Herbal Tea. Steep for longer than you would for a regular cup of tea to ensure the flavour stands out - 15-minutes. Remove tea temples and chill before use.
2. In a pitcher filled with crushed ice, add all ingredients and stir. 
3. To serve, pour into a Collins glass and garnish with half a strawberry and sage leaf.

Listening To: 

Feist - Century

Dîner en Blanc 2016

The guests wore all-white and danced under the light of the full moon. 

It sounds part of a fairytale, does it not? Fairytales are associated with beauty, mystery, romance, and happiness, all of which were present on the eve of August 18th, as myself and 2,600 guests made our way through chartered busses and organized public transportation, to arrive at our mystery destination to celebrate in the annual spectacle, Dîner en Blanc. 

Dîner en Blanc is a tradition that began in Paris in 1988 with only a handful of participants. It first began as simply an elegant dinner under the stars, amongst friends, with one rule - everyone must dress in all white. Over the past 28 years, Diner en Blanc has become a worldwide sensation, and is now celebrated in over 70 cities across the globe. 

As a leader in both the food and fashion industries, it's no surprise that Toronto has made Dîner en Blanc a celebrated summer ritual amongst foodies and fashionistas alike. Having always wanted to attend the coveted event, I was over-the-(full)-moon excited to be invited by Dîner en Blanc sponsor Metro Ontario to attend this years event as their guest. 

Dressed in our newly-purchased all-white outfits (no cream or off-white here!), my friend Amanda and I arrived at our pickup location to be transported to the top-secret destination (which was revealed to be the Canary District, formerly the Pan Am Games Athletes Village) with the rest of our table. The idea is to arrive "flash-mob style" to the freshly announced public venue, with white tables, chairs, and picnic baskets filled with gourmet delights in tow, to enjoy an elegant evening amongst friends new and old, and, come the nights end, leave without a trace left behind. 

As a Metro guest, I was lucky to be given the VIP treatment with our beautifully decorated table already set up. Each guest was given their own white picnic basket, filled to the brim with a selection of Metro goodies. True to the picnic theme, my basket featured an assortment of sandwiches; cheese, charcuterie, and crackers; quinoa and pasta salads; pizza; and sushi. Between the gorgeous floral arrangements were bottles of red, white, and sparkling wine that were constantly in flow. With a dessert tent presenting all-white cakes and cupcakes from Metro, it's needless to say, we were very well fed! 

Creativity played a large role in the success of the evening, as the all-white-everything theme inspired guests to think outside the colour wheel when selecting their outfits, table decor, and menus. It was truly a feast for the eyes getting to see all of the imaginative ways that the guests approached their wardrobe and table decor. Hats and headpieces were particularly striking, with lots of feathers, bows, and flowers present. As a creative myself, I almost got whiplash from constantly turning my head as each new stunning sight caught my eye. More than just the outfits, decor, and food, the venue itself is a challenge in resourcefulness. As the location changes every year to a new public space, Dîner en Blanc allows guests to experience some of Toronto's most stunning public spaces in a dazzling new way. 

Dîner en Blanc was such a fantastic way to bring like-minded individuals together to celebrate food, fashion, and our beautiful city in a unique, elegant, and classy way. I'd like to extend a big "thank you" to Metro Ontario for giving me the opportunity to experience this magical evening as their guest. It was a privilege to not only get to attend the event, but also get to engage with so many other creative industry leaders who I admire and respect. I can honestly say that I have never in my life experienced anything like Dîner en Blanc. Thank you for a night to remember!

Moment of Note:
When my mom emailed me after the event saying she saw my photo on Flare Was There! Pretty cool moment! 

Listening To:

Frank Ocean - Nights

No-Cook Tropical Kiwifruit Chia Pudding

Toronto is hot right now. Too hot. Disgustingly hot, in fact. Toronto is emitting the kind of heat that has me seriously considering buying a kiddie splash pool to set on my balcony, one I know I would have to fill using buckets from the kitchen sink (hello, condo life and zero access to a hose) just to fill it...but oh, it would be so worth it! With a permanently sweating scalp (so attractive, I know) and an overall sluggish demeanour, cooking (ie. heating my apartment) is one of the last things on my mind these days. Despite my lack of enthusiasm towards cooking with heat as of late, the timing couldn't be better with so much fresh and delicious produce lining the grocery store shelves throughout the summer months.

It's pretty easy to come up with plenty of no-cook, healthy snacks to nibble on throughout the day when working from home, but the trick is to get creative with it! As much as a bowl of sliced fruit is delicious when it's in peak season, let's face it, it can get a little boring after a while. One of my favourite new ways of kicking up a bowl of fruit into something that I can look forward to as a midday treat is making different variations of chia seed puddings. For months now I've been making all different types of chia seed puddings using every berry that I can could get my hands on, and just like my bowls of sliced fruit that got a little tired after a while, I started to itch for a different flavour combination. With a vision of a tropical-themed chia pudding in my mind, a partnership with Zespri SunGold Kiwifruits could come at no better time!

Though green kiwifruits have always been one of my favourite fruits, thanks to their big, bright flavour, awesome health benefits, and ease of eating, I had never heard of a SunGold kiwifruit before now! Curious to try the fruit that was described as a "cross between a mango and a strawberry," and dying to bring my idea of a tropical chia pudding to life, I was happy to get a beautiful basket full of Zespri SunGold Kiwifruits sent right to my door!

As I just mentioned, golden kiwifruits are described as a cross between a mango and a strawberry, making them slightly sweeter and more tropical-tasting than its green sibling. SunGold kiwifruits can be found in grocery stores from May through October, and look almost identical to green kiwifruits from the outside. The difference between the two upon first sight is in the skin, with green kiwifruits having a more fuzzy texture to their outer layer. The difference is clear once cut, as the SunGold kiwifruits possess a striking and unexpected golden-yellow colour.

Before I started playing around with my Tropical Chia Pudding recipe, I had to try the SunGold kiwifruits as is. As I mentioned earlier, one of the awesome things about kiwifruits is how easy and mess-free they are to eat! A simple cut off the top, and a scoop along the skin is all it takes to remove the sweet flesh. The flavour of the SunGold kiwifruits was familiar, yet surprising, and definitely reflected the tropical taste that was first described to me. I knew a base of coconut milk would compliment that tropical flavour perfectly, and would be enhanced all the more with the addition of juicy fresh pineapple. Though chia seeds pack a big punch of health benefits on their own (hello fibre, Omegas, and protein!), the kiwifruit added even more! Thriving with Vitamin C, potassium, and fibre, SunGold kiwifruits may taste like candy, but are so incredibly good for you.

With SunGold kiwifruits reflected in both the pudding and the garnish, nutty coconut, and sweet pineapple, my No-Cook Tropical Kiwifruit Chia Pudding was exactly the refreshing treat I was craving in the midst of this humidity. Not only was the pudding delicious, it left me feeling invigorated and ready to attack the heat and take on the rest of my day! 

Ingredients:

1 1/2 cups coconut milk

1/3 cup whole chia seeds

1/4 tsp sea salt

1/2 tsp vanilla extract

1 Tbsp unsweetened shredded coconut, lightly toasted, plus more for garnish

1/2 tsp liquid honey

2 Zespri SunGold kiwifruit, peeled and puréed

1 Zespri SunGold kiwifruit, peeled and sliced

3/4 cup fresh pineapple, chopped small

Directions: 

1. In a large bowl, whisk together coconut milk, chia seeds, sea salt, vanilla, shredded coconut, and honey. Pour into a container and refrigerate for 15 minutes. Remove from fridge, stir, and refrigerate for at least 3 more hours, or overnight. 
2. Remove 2-Tbsp. of the chia pudding mixture and blend together with the puréed Zespri SunGold kiwifruit and refrigerate for at least 1-hour. 
3. Distribute 1/4 cup of the fresh pineapple between four serving dishes. Top each evenly with chia pudding. Evenly top each with the blended kiwifruit mixture. Garnish with Zespri SunGold kiwifruit slices, remaining pineapple, and a sprinkle of coconut. Refrigerate until ready to serve or serve immediately.

Listening To:
The Chainsmokers - Inside Out (ft. Charlee)

* This post is brought to you in collaboration with Zespri SunGold Kiwifruit. All words, opinions, and photographs, as always, are entirely my own and reflect my own personal views.