Coconut chia pudding with mango and mint + how to make coconut milk

coconut chia pudding with mango and mintIs there anyone on the planet who digs chia seeds more than I do? For everything they have, everything they give me and everything they help me create, I love ’em.

They’re great sprinkled or added to all sorts of sweet or savory dishes…or drinks! I add them to my morning oatmeal, muesli, porridge, when I make granola, pancakes, or muffins; I even sprinkle them on salads or add them to salad dressings, rice … or any baking that requires eggs. They make a fabulous egg replacement! By default, they’re also part of all my smoothies.

coconut chia pudding with mango and mintWhy should you bother including this tiny, very very tiny, seed into your diet? If you haven’t already…Because it packs a punch of nutrition! They are a concentrated source of unprocessed, whole grain goodness, that can be readily absorbed by the body as is – seeds. This means you don’t have to grind them to get to the good stuff, unlike linseed (flax seeds). Chia seeds are rich in omega-3 fatty acids, protein, fiber, antioxidants, calcium and so much more. Two tablespoons have about 4gr of protein, about 11 or fiber, plus all the vitamins and minerals.*

Did you know that?

  • Chia seeds can be stored for really long periods of time as they don’t go rancid that easily. The fact that they’re super rich in antioxidants might (for sure) have something to do with it.
  • Chia seeds are a complete protein. It means they have all the amino acids essential to us humans, which make them just perfect for all you vegetarians or vegans out there.

coconut chia pudding with mango and mintMake this coconut chia pudding. It’s seriously good. For you.

Coconut chia pudding with mango and mint + how to make coconut milk
Author: Chris
Prep time: 5 mins
Total time: 5 mins
Serves: 2
  • For the chia pudding:
  • 2 cups coconut milk (see recipe below)
  • 1/3 cup chia seeds
  • 1.5 TBSP sweetener of choice (raw honey/maple syrup)
  • 1/3 tsp ground cinnamon
  • Toppings:
  • 1 ripe mango, peeled and cubed/sliced
  • handful of fresh mint (Moroccan mint goes really well)
  • pinch of chia seeds
  • pinch sesame seeds
  • 1 TBSP coconut yogurt per serving (you can omit this if you don’t have any available, but it’s gorgeous with)
  • A bit of freshly squeezed lime juice (don’t worry if you have none, it’s awesome without as well)
  • optional: bee pollen
  • To make coconut milk:
  • 2 cups water
  • 1/2 cup coconut (dry, shredded, dessicated – whatever you have, just not flour)
  • pinch sea salt flakes
  • pinch vanilla seeds
  1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
  2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
  3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
  4. Add the toppings and be prepared to be dazzled.
  5. Serve chilled.


* Source: WebMD

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