Pineapple, chia and flax soup

60 min

Suitable for vegans

Type of dish: Dessert

Temperature: Cold

Cuisine type: Vegan cuisine

Conservation technique: Refrigeration

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Puré de piña congelado 0.15 kg

Poppy seed 27.5 g

Malibú 0.015 l

Pineapple juice 0.15 l

Elaboration

Peel, cut, blend, and pour the pineapple juice into a bowl.
Add the chia seeds and golden flax seeds and let it sit for several hours so they release their mucilage, allowing the pineapple juice to gel.
Add the Malibú coconut rum and check the gelling process and adjust the thickness as needed.
Store in a refrigerator until ready to use.

Nutritional information (1 portion)

Energy

95.04

kcal

Carbohydrates

10.18

Proteins

2.25

Lipids

4.6

Sugars 7.41 g

Salt (Sodium) 0.9 mg

Folic acid 5.7 ug

Vitamin C 9.41 g

Vitamin A 3.9 ug

Zinc 0.94 mg

Iron 1.26 mg

Calcium 166.28 mg

Cholesterol 0.0 mg

Polyunsaturated fatty acids 3.16 g

Monounsaturated fatty acids 0.66 g

Saturates 0.5 g

Fiber 2.57 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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