Vegan coconut and chia pudding with spicy oranges, crumble and blood-orange sorbet


Serves four

  • 500 ml coconut milk
  • 90 g sugar
  • 1 vanilla pod
  • 50g chia seeds
  • 1 orange
  • ½ vanilla pod
  • 2 g ground cinnamon
  • 1 whole piece of star anise
  • 100 g margarine
  • 90 g sugar
  • 200 g flour
  • Pinch of salt
  • Half a tonka bean, grated
  • 250 ml blood-orange juice (freshly squeezed or purée)
  • 250 ml orange juice (freshly squeezed)
  • 190 g sugar
  • 10 g lemon juice
  • 2 g carob gum (health food shop)


Coconut and chia pudding

Bring coconut milk, sugar and scraped-out vanilla pod to the boil in a pan. Remove pan from heat and leave to stand for 5 minutes before stirring in chia seeds. Stir mixture repeatedly with a balloon whisk and leave in a cool place for a few hours, ideally overnight.

Spicy oranges

Peel the orange and carefully cut into fillets. Mix orange fillets with vanilla, cinnamon and star anise and leave to marinate for an hour.

Tonka bean crumble

Combine margarine, sugar, salt and grated tonka bean until smooth. Add flour and combine until a streusel forms. Spread streusel on a baking tray with wax paper and bake for around 10 minutes at 180°C until golden brown. Then leave to cool.

Blood-orange sorbet

Combine sugar with carob gum. Boil up blood orange and orange juice and add sugar. Thoroughly combine juice and flour and let simmer again briefly. Leave liquid to cool and then freeze in an ice cream maker.

Tip: Globus has edible flowers and cress that you can use for a garnish. You can buy blood-orange purée online at