For along time I thought chia puddings were a bit out there and they would taste average, but I was wrong. There are so many ideas for chia puddings and today, inspired by the sunshine I made this mango, lime and coconut chia pudding.
These tropical flavours work really well together and make a satisfying flavoursome chia pudding. I bought a large bag of frozen mango to try out some new recipes, and I have to say it’s more economical than buying it fresh. It holds it’s taste and texture really well when it’s frozen, and it’s so easy – no peeling, or stone to deal with. I always seem to make a mess of fresh mangos! It’s also nice defrosted with yoghurt or oats for breakfast and can be used in smoothies.
Mango, Lime and Coconut Chia Pudding
Makes 2 serves:
1/4 cup milk
2 tablespoons coconut cream
1 cup frozen mango, plus 1/2 cup extra
2 tablespoons chia seeds
2 tablespoons dessicated coconut
juice from 1 lime
1-2 teaspoons of sweetener of choice (optional – I didn’t use any, but some might like it sweeter)
Blend together the milk, coconut cream and 1 cup frozen mango until smooth. Place in a small bowl and stir through the chia seeds, coconut and then squeeze over the lime juice. Mix through sweetener if desired. Stir again and place the bowl in the fridge for an hour to an hour and a half, until the pudding has thickened up.
After the hour has passed, blend the remaining mango until a smooth purée.
Take the chia seed mix from the fridge and spoon into two small cups until half full. Spoon half the mango puree into each cup ontop of the chia mix. Then top with the remaining chia seeds. To serve, top with Greek yoghurt and garnish with blackberry and mango pieces.