Citrus at its best!

ClemenGold<sup>®</sup> Chai Porridge

ClemenGold® Chai Porridge

Decadent breakfast or yummy dessert – you decide!

Recipe developed by Crush Online

Prep time: 15 min (refrigerate chia porridge overnight)
Cooking time: 35 min
Serves: 4


Chia Porridge:

  • 1 ⅔C (400 ml) coconut milk
    pinch of salt
  • 50 g chia seeds
  • 1 vanilla bean, split in half and seeds scraped

Hot Poached ClemonGold® Slices:

  • ½ C (125 ml) ClemenGold® juice
  • 1 C (250 ml) water
  • 3 Tbsp (45 ml) castor sugar
  • 1 vanilla bean, split in half and seeds scraped
  • 2 ClemenGold® mandarins, peeled and divided into segments

ClemenGold® Cream:

  • ⅔C (160 ml) ClemenGold® juice + zest of 1 ClemenGold® mandarins
  • 2 large eggs
  • 1 large egg yolk
  • 165 g castor sugar
  • Pinch salt
  • 170 g butter

Caramelised Macadamia Nuts:

  • 50 g macadamia nuts
  • 50 g castor sugar



Chia Seed Porridge:

  1. Place the coconut milk, salt, chia seeds and vanilla bean seeds in a jar, stir well and refrigerate overnight.

Hot Poached ClemenGold® Slices:

  1. Place the ClemenGold® juice, water, castor sugar and vanilla bean into a saucepan and simmer for 10 minutes.
  2. Add the ClemenGold® segments and cook for a further 10 minutes.

Caramelised Macadamia Nuts:

  1. Preheat the oven to 180 °C.
  2. Spread the macadamia nuts out onto a roasting tray and roast for 5-7 minutes.
  3. Melt the sugar in a saucepan, stirring all the time until the sugar has caramelised.
  4. Add the nuts and stir in quickly to coat.
  5. Pour onto a sheet of baking paper and allow to cool and set.
  6. Chop into pieces when cool and set.

To Assemble:

  1. Warm the chia seed mixture in a saucepan and divide into 4 bowls.
  2. Top with the hot poached ClemenGold® segments, a dollop of the ClemenGold® cream and sprinkle with chopped caramelised macadamia nuts.

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