The high-low tension of this very healthyish dessert—fresh tropical fruit and chia seeds paired with dollar-a-sleeve cookies—is peak Lil’ Deb’s Oasis, says co-chef-and-owner Carla Perez-Gallardo. She uses Thai coconut milk brands like Aroy-D: naturally sweet and free of stabilizers.
Recipe information
Yield
4 servings
Ingredients
1
3
2
½
2
2
2
2
2
1
4
Need to make a substitution?
Preparation
Step 1
Combine coconut milk, chia seeds, granulated sugar, vanilla, and a pinch of salt in a medium bowl. Cover and chill pudding until thickened, at least 2 hours and up to 12 hours.
Step 2
Meanwhile, combine rum, lime juice, brown sugar, and a pinch of salt in another medium bowl. Add mangoes, bananas, and star fruit and let sit, tossing occasionally, at least 10 minutes and up to 1 hour.
Step 3
Coarsely crush biscuits and divide half among 4 glasses. Top with half of fruit mixture and liquid, then half of pudding. Repeat layers with remaining ingredients.