Persimmon, Coconut & Seabuckthorn Chia Jam

Prep Time 10 minutes
Servings 7
Author Joanne


  • 1 cup white chia seeds
  • 2 cups coconut milk from a carton not a can
  • 1 persimmon peeled and diced
  • 1 tbsp granulated xylitol
  • 1 tbsp seabuckthorn powder


  1. Blend the coconut milk, persimmon and xylitol together.

  2. Add the mixture to a bowl with the chia seeds and seabuckthorn powder.

  3. Allow to soak for at least 20 mins.

  4. Serve immediately or store in the fridge in an airtight container for up to 3 days.

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