Longan & Coconut Chia Pudding

This is the recipe we make on repeat during longan season. It comes together in five minutes the night before, and the longan does the heavy lifting — its honey-floral sweetness means you barely need any added sugar.

Ingredients (serves 2): 1 cup coconut milk, 3 tablespoons chia seeds, 1 teaspoon honey or maple syrup, a pinch of salt, and about 12 fresh longan, peeled and pitted.

Method: Whisk the coconut milk, chia, honey, and salt in a jar until there are no clumps. Wait five minutes, then whisk again — this second mix is the trick to a smooth, even pudding. Cover and refrigerate overnight.

In the morning, the chia will have set into a soft, creamy pudding. Roughly chop most of the longan and fold it through, saving a few whole for the top.

Layer it into glasses with the reserved longan and, if you like, a little toasted coconut. Light, hydrating, and just sweet enough — exactly how summer in Hawaiʻi should taste.