I love chia seeds in bakes and in the famed chia seed pudding.
Chia seed pudding plays on the unique gelling quality of the seeds when soaked in liquid – they form a thick, tapioca-like mix that makes a paplike nutty pudding.
This combination works a treat – mango puree with a delightful homemade coconut milk chia seed pudding.
What you need?
Mango puree. Tick
Time. Tick. All of 20 minutes.
Wow factor? 100%.
- 1 cup coconut milk
- 3 tablespoons chia seeds
- 1 - 2 tablespoons sweetener - I used pure cane sugar
- 1 teaspoon vanilla or almond extract
- 1 cup mango puree (made ahead)
- Nuts, toasted coconut, finely grated lime zest
- In a jar (my preferred receptacle), combine the coconut milk, chia seeds, sweetener and vanilla extract
- Leave to stand on the counter, stirring or shaking closed jar 3 or 4 times as the seeds absorb water and swell. This will stop the seeds from clumping
- Stir well then refrigerate for a couple of hours or overnight (my preferred resting time)
- Set out small pretty glasses - French yogurt pots work well.
- Put mango puree at the base of each glass
- Top with chia seed pudding
- Finish with nuts, coconut, lime zest if using