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Introduction
Chia pudding, a modern health food sensation, actually has its roots in ancient Mayan and Aztec cultures. Chia seeds, known as 'runner's food', were prized for their ability to provide sustainable energy. This recipe gives the ancient superfood a tropical twist with the addition of coconut and mango, creating a dish that's as nutritious as it is delicious. Perfect for warm summer mornings or as a refreshing dessert, this pudding has become a favorite among health-conscious food lovers and those seeking a taste of the tropics. The combination of coconut and mango not only adds a vacation-like flair to your meal but also packs a nutritional punch with healthy fats, fiber, and a host of vitamins and minerals.
Ingredients
• 1 cup full-fat coconut milk
• 1/4 cup chia seeds
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 ripe mango, peeled and diced
• 2 tablespoons unsweetened shredded coconut, toasted
• 1 tablespoon fresh mint leaves, finely chopped (optional)
Step 1:
In a medium mixing bowl, whisk together the coconut milk, chia seeds, honey or maple syrup, vanilla extract, and salt until well combined.
Step 2:
Cover the bowl or divide the mixture into individual serving jars. Refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
Step 3:
While the pudding is setting, toast the shredded coconut in a small skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown. Set aside to cool.
Step 4:
Just before serving, peel and dice the mango.
Step 5:
Remove the pudding from the refrigerator and stir well. If it's too thick, add a little more coconut milk to reach desired consistency.
Step 6:
Top the pudding with diced mango, toasted coconut, and chopped mint leaves if using. Serve immediately.
Q: Can I use light coconut milk instead of full-fat?
A: While you can use light coconut milk, the pudding won't be as creamy and may not set as well. For best results, use full-fat coconut milk.
Q: How long does it take for the chia seeds to absorb the liquid?
A: The chia seeds need at least 4 hours to absorb the liquid and create a pudding-like consistency. For best results, refrigerate overnight.
Q: Can I make this recipe vegan?
A: Yes, simply use maple syrup or agave nectar instead of honey to make this recipe vegan.
• For best results, use full-fat coconut milk from a can, not coconut milk beverage.
• Agave nectar can be used as a vegan alternative to honey.
• To make this recipe keto-friendly, use a sugar-free sweetener like stevia or erythritol.
• Black chia seeds or white chia seeds can be used interchangeably.
• For a smoother pudding, blend the mixture before refrigerating.
• Allow at least 4 hours for the pudding to set in the refrigerator, or preferably overnight.
• This recipe is naturally gluten-free and can be made vegan by using maple syrup instead of honey.
Serve chilled in individual bowls or jars, topped with fresh mango, toasted coconut, and mint leaves.
Store leftover pudding in an airtight container in the refrigerator for up to 5 days. Add fresh toppings just before serving.
Prepare the pudding the night before for a quick and easy breakfast or dessert the next day.
- Use full-fat canned coconut milk for the creamiest texture.
- Stir the pudding well before serving to ensure even distribution of chia seeds.
- For a smoother consistency, blend the mixture before refrigerating.
For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the mixture. For a berry twist, replace mango with mixed berries.
Serve with a tropical smoothie or iced green tea for a refreshing meal.
Best enjoyed in summer when fresh mangoes are in season, but can be made year-round with frozen mango.
This recipe contains coconut and tree nuts (mango). It may contain traces of other tree nuts depending on the brand of coconut milk used.
