Mango and coconut milk chia pudding: a mighty fine way to end your meal

Barcelona, Spain

Hello ladies,

The weather is still mostly beautiful in Barcelona although the temperature is starting to head south and the leaves have begun their slow fade to yellow. Which begs the question… where did summer go? The last few months have just flown by. I can’t believe that Autumn is coming in just a few short weeks.

The fruit aisles are still packed with delicious varieties of peaches and we’ve seen some new seasonal plums (Reine Claude anyone?) grace the stands as well. A couple of weeks ago mango started to appear in every shop that sells produce. I guess that means it’s mango season? I’ve not been a big fan of mango in the past (I blame the mango-chutney-on-everything craze of the early 2000’s) but thought I should give it another try just to be fair. I got my chance the Sunday before last when I was asked to bring dessert to a dinner where thai curry would be the main dish. I knew exactly what to make: mango and coconut milk chia pudding. I’ve been dying to try my hand at making chia pudding for a while. It always looks so pretty and it’s a great vegan whole food plant-based dessert. I figured that mango and coconut milk would make a killer combo as well as complement the flavors of the thai curry (which was absolutely delicious in case you were wondering).

Mango and coconut milk chia seed pudding recipe - 3

The result was scrumptious and earned high praise from everyone around the table. I should also mention that on top of being healthy and tasty this recipe is incredibly simple to make. What’s not to love?

Makes 8 servings

Ingredients

  • 2 (400 ml / 14 oz) cans of coconut milk
  • 3 tbsp chia seeds
  • 2 tbsp agave nectar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2 ripe mangoes

Instructions

Mix the coconut milk and chia seeds together in a bowl. Make sure you mix very well and that you don’t have any clumps of chia seeds remaining.

Add the agave nectar, cinnamon and ginger and mix well. Taste and adjust seasoning to your liking.

Cover and leave in the fridge overnight (if you can’t wait that long make sure you give it at least 2 hours). The chia seeds puff up like magic! Your mix will have thoroughly thickened up by now. If you find it too thick you can add some more coconut milk. Conversely, if it’s too runny you can add some chia seeds. Start with a tsp and see how you go. A little goes a long way.

Mango and coconut milk chia seed pudding recipe - 4

When you are ready to put together your nifty little desserts, chop the mango up into small dice and set aside.

Choose pretty glass containers (glasses, jars…) and start layering! Put the chia seed pudding in first and then a layer a mango, and repeat.

This basic recipe can be varied a million different ways so have fun with it. I would start with whatever fruit is plentiful and ripe and then adapt your liquid and seasonings to complement the flavors.

Bon appétit!

Mango and coconut milk chia seed pudding recipe - 2

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4 thoughts on “Mango and coconut milk chia pudding: a mighty fine way to end your meal

  1. Jan September 17, 2015 at 7:12 am Reply

    Hi Beth-this looks lovely. I’m very curious about the texture. It looks a bit like tapioca which I loved as a kid. And also-is mango on your love list now? I have yet to be converted but I blame that on the fact I have never eaten a locally grown and ripened mango so I doubt what I have tasted has been the best. I am willing to be convinced.
    Beautiful photo as always!

    • Beth @ Culinary Correspondence September 21, 2015 at 12:45 pm Reply

      I think the texture is a bit like tapioca but there is a little crunch from the seed that might be a bit different. Good, ripe mango is definitely on the love list now 🙂

  2. Emily @ culinarycorrespondence.com September 29, 2015 at 6:51 am Reply

    I made this over the weekend. I used the last of the summer berries I had frozen…yum!!! I didn’t add the ginger- but slipped in half a tsp of vanilla extract. It was good. 🙂 Thanks

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