Coconut Chia Pudding with Mango
Creamy chia pudding with coconut milk, with just the right ratio for a creamy texture. Naturally sweetened with honey, no refined sugar is added, making it a healthy no-bake dessert, topped with mango and toasted coconut. Good source of omega 3, protein and great for your microbiome.
Equipment
- stand or hand mixer optional
Ingredients
- 100 g (3½oz/ ½ cup) chia seeds
- pinch salt (fleur de sel)
- 400 ml (one 14oz can) coconut milk unsweetened (or from a carton)
- 100 ml (3½ fl oz/ ⅓ cup) water
- 1 tablespoon honey or maple syrup for vegans
Mango Sauce (see recipe link below) & Garnish
- 1 mango extra sweet and juicy
- 1 lime 1 teaspoon of zest and juice
- 1 tablespoon dessicated coconut toasted
- 4 dates chopped (optional)
Instructions
- Weigh out the chia seeds in a large bowl, add the salt and quickly pour in the can of coconut milk and whisk together. Do this quickly as the seeds expand in the liquid quite suddenly, so this is to avoid any lumps.Add the water to the can or carton, swirl it around to get all the coconut and whisk in the rest.
- Spoon into serving dishes. Prepare the mango sauce with a sweet mango, lime juice and a teaspoon of the zest. Toast dessicated coconut without any oil directly in a hot frying pan and toast for 1-2 minutes. Top the puddings and chill for 2 hours.
Notes
Mango Topping: See recipe for mango sauce for more details.
Protein: to add more protein, top with chopped almonds (also high in Magnesium), pistachios or peanuts, as they're the highest protein nuts.
Serving suggestion: serve with crisp tuiles almond cookies or financier cakes (as shown).