Remember Chia Pets? As a kid, I always wanted one of those sprouting pottery animals. Who knew that the chia “fur” they were growing was actually nutritious? I checked out Amazon today and sure enough, found my new Chia Pet crush.
Chia pudding is made from those same chia seeds. When the chia seeds are soaked in liquid they swell into a gel consistency that’s perfect for making delicious and healthy chia pudding desserts. The process is beyond simple. Add a heaping tablespoon of chia seeds to one cup of a yummy liquid, in our case coconut milk, and refrigerate overnight. Like magic, the chia absorbs the liquid and you’ve got chia pudding! Or course, we’re going to make it even more delicious with some sweet ripened mango, local honey, and a liberal sprinkling of toasted coconut flakes. If you can’t find mangoes in your area, go ahead and subsitute peaches. It will be just as delicious!
- 1 T. plus 1t. chia seeds
- 1 c. coconut milk
- ½ c. chopped ripe mango
- 1-3 T. honey, to taste
- 3 T. dried, flaked coconut
- Combine chia seeds and coconut milk in an airtight container. Stir and refrigerate overnight.
- Chop mango into bite-sized pieces. Peel if desired. Stir into chilled chia pudding. Add honey to taste and spoon into serving dishes.
- Toast coconut in a dry skillet over medium heat. Be sure to jiggle the skillet or stir gently as coconut heats to keep it from burning. When it reaches a pale golden color, remove from skillet and set aside. Sprinkle on top of puddings. Dig in!
Now that you know how easy it is to make nutritious overnight coconut mango chia pudding, go crazy with it. Try all kinds of flavor combinations and different liquids. I’ve heard great things about almond milk chia puddings and can’t wait to try it with chocolate hazelnut milk. As long as you keep the liquid to chia proportions the same as in this recipe, you can’t go wrong.
For more tropical goodness, try these mango recipes. As for me, I’ll be watering my new Hello Kitty head.