Mango Coconut Chia Seed Pudding

Paleo * Gluten free * Vegetarian * Vegan * Parve

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I went to lunch with my friend Paula one day and we ate at Pan Quotidien, one of my least favorite restaurants, because it was conveniently located and had many gluten-free items on the menu.  I don’t remember what either Paula or I had, but I do distinctly remember the dessert because it was both gluten-free for Paula and dairy-free for me (that was before I gave up wheat).  We shared a Chia Seed Pudding with Passion Fruit Puree on top.  It was sort of a crunchy tapioca pudding and we were both surprised at how good it was.

Although chia seed is the darling of all health advocates, I still can’t help but think of it as hair to grow on silly clay pots.  So I was thrilled to find that it makes an easy, no-cook dessert that is good for you.  I have recently been eating this for breakfast with fruit topping for a tasty way to start the day.  There are tons of ways to vary this recipe.  Start with toppings – any fruit combo is good, or you can make a puree or if you want something thicker, just add cornstarch to fruit juice or puree and bring to a boil, then cool.  You can also vary the liquids in the pudding:  use nut milk instead of coconut, use any fruit juice or nectar or no juice and make it completely coconut.  Use any sweetener you like – or none at all. Play around with the recipe, you are sure to like the results.

Coconut Mango Chia Seed Pudding

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This is a creamy pudding with a consistency like chantilly (soft whipped cream).  If you want your pudding firmer, use 1/3 cup chia seeds.

1 cup coconut milk (full fat)

1/2 cup mango juice

1 tablespoon honey or to taste

Pinch ground nutmeg or cardamom, optional

1/4 cup chia seeds

1. In a medium bowl, stir together the coconut milk, mango juice, honey, and nutmeg or cardamom (if using) until the honey is dissolved.

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2. Add the chia seeds and stir until combined. Cover and refrigerate for 30 minutes.

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3. Uncover, stir; recover and return to refrigerator or pour/spoon into serving bowls. Refrigerate at least 4 hours or even better overnight.

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4. Top with fruits of choice or fruit sauce.

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Makes: 2 to 3 servings

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11 thoughts on “Mango Coconut Chia Seed Pudding

    1. you could use all coconut milk or peach or apricot (or any fruit) nectar or try orange or pineapple juice – I haven’t tried them so I can’t swear that they will work well. Good luck and let me know how it turns out!
      Carol

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  1. I just discovered chia seeds and can’t believe how simple and nutritious they are! Thanks for the clever recipe this looks delicious!!

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