A delicious and healthy pudding made with chia seeds, coconut milk and fresh mango.
I have to admit I am a bit late to the chia seed party. I had heard snippets about this new superfood but it wasn’t until I started the Whole30 a couple of months back that I really began to read into their benefits. For something so small the chia seed sure does pack a powerful nutritional punch. They are loaded with fibre, plant protein, Omega-3 fatty acids and essential nutrients such as calcium, magnesium and phosphorus. They are also very high in antioxidents and recent studies show that they may even lower the risk of heart disease and diabetes.
Ok,so we get that this humble South American seed rightly deserves its superfood title, but how can we eat them? You can start simply by just sprinkling a teaspoon on salads, on yogurt or through porridge. They can also be added to juices and smoothies. If you are feeling a little more adventurous and want to make the seeds the main event then try a chia pudding.
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Chia seeds can absorb over 10 times their weight in water making them an ideal thickener to make a sweet pudding. I used coconut milk for this recipe but cows milk or almond milk would work well too. You can also change up the fruit to create an entirely different flavour pudding. Or even add cocoa to make a chocolate version. Could chia puddings get any more versatile?! I will definitely be making more of these from now on!
Mango Coconut Chia Pudding
Prep Time: 10 mins- Cook Time: 2 hours 15 mins
- Total Time: 2 hours 25 minutes
Yield: 3
Category: Dessert
Cuisine: European
Print Recipe
Pin RecipeDescription
A delicious and healthy pudding made with chia seeds, coconut milk and fresh mango
Ingredients
- 1 cup coconut milk
- 3 tbsp chia seeds
- 2 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- 1 fresh mango, peeled and chopped
- desiccated coconut to decorate
Instructions
- Mix together the coconut milk, chia seeds, honey / maple syrup and vanilla extract in a jar or bowl. Refrigerate for 15 minutes and mix again. Cover the bowl or jar with a lid or cling film and return to the fridge for a minimum of 2 hours or overnight.
- Remove from the fridge 15 minutes before serving. Layer the chia pudding with the chopped mango in small jars or glasses and top with desiccated coconut.
Tasty and really fresh flavours.
★★★★★
How long will this stay fresh? Should one batch be made nightly or can one make several servings, to be eaten over a few days?
This recipe is an easy & great tropical idea!
The coconut milk & mango are a smooth combination of tropical flavors. If you want this for breakfast (it’s excellent in the morning rush because it is an ‘over night’ food) blending a banana in with the coconut milk before doing the chia seed soak can eliminate the need for the added sweetener. (Some people don’t like added sugar in the morning for themselves/their kids) A banana is tropical too, so it doesn’t disrupt the summery flavor medley that’s going on.
Excellent, healthy and sooooo easy to make (especially, if one remembers to soak the chia seeds overnight in the fridge). I’ve tried with almond milk and various fruits… and it always tastes amazing.
Hi there
This was SO delicious, however I have one major issue…I was violently ill afterwards 🙁 Being pregnant this freaked me out too!
I followed the recipe exactly with completely fresh (in date) products. I’ve never had any issue with chia before, but after doing some further reading perhaps this recipe needs some water with the coconut milk as well to assist the chia gel to form. I made my husband eat it this morning – he LOVED the taste as well, but also didn’t feel great afterwards.
Did anyone else experience this at all?
thanks heaps,
Kat
I’m very sorry you were sick. I have had no issue before in getting the chia to gel in coconut milk. It works in any kind of liquid, it doesn’t necessarily need water. One thing to remember is that chia seeds to expand a lot so perhaps you just ate too much and they expanded even more in your stomach? Otherwise I cannot think why it could have made you ill.
Thanks Ciara
I definitely think I’ll add water next time. And eat it in smaller doses. I guess because I saw the recipe amount was for 3 serves I thought I’d be ok!
This looks yummy – I must try these chia seeds! #tastytuesdays
Definitely do Stacey. Hope you like them!
Hahah, I’m really late to the chia seed party too-this looks incredible! Thanks for linking up to #tastytuesdays
★★★★★
It’s never too late to jump on the chia bandwagon!!
yummy! I have some chia in my cupboard and now i need to buy some mango! Looks so yummy!
thank you for linking up with my #FoodieFriday
Thanks for inviting me Otilia!
I do love this blog! Stunning photography and that mango pudding looks amazing. #TastyTuesday
★★★★★
Thank you so much Heledd!
I love making chia pudding, but adding mango sounds delicious. Makes it really tropical.
We need a bit of tropical with this weather we’ve been having!
What a delicious recipe and gorgeous photos- I think this one would work well in our family as my two love mango! #tastytuesdays
I hope they enjoy it Becky!
I love your photos! Still to make a chia pudding…you have reminded me that I need to get on with it!!! I wrote an article about chia on my website. Some of the claims they make are a little misleading…but they are great little seeds!
Really interested to read that article Vicki. I’ve read some crazy claims too but I guess you always get that with the next new superfood.
This looks lovely – sadly I’m allergic to mango but I’d definitely try it out with a different fruit…maybe pineapple or papaya?
Ouuu papaya would be amazing! To be honest I think any fruit would work well!
ooh, I think I need to get some of these magic seeds!
They’re definitely worth trying Helen!