Recently in Chicago, we dined at an amazing restaurant called Baxter's where they served a Chia pudding to die for. Inspired by that, I created the below recipe for a Mango Coconut Chia Pudding I hope you'll love as much as I do.
What You'll Need:
- Large Bowl
- 1/3 cup chia seed
- 1 can light coconut milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Frying pan
- 1/2 cup of fresh mango (or frozen mango pieces that have been left to thaw)
- 1/4 cup unsweetened, shredded coconut
What You'll Do:
- Empty the contents of your light coconut milk into your large mixing bowl
- Gently pour in your chia seeds and stir thouroughly until combined
- Stir in your cinnamon and vanilla
- Cover and let sit in the fridge for a minimum of four hours
- Heat your frying pan and pour in your coconut, toast until lightly browned (I use a non-stick frying pan and find you don't need any oil to toast the shredded coconut). Once browned, place in a small bowl
- Chop your fresh (or thawed) mango into little, cubed pieces and keep cool in the fridge
- Once the pudding has set, you will notice the tiny chia seeds have now grown in size and the mixture is very gelatinous and thick. The seeds now look more like tapioca
- Portion out the pudding and place your chopped mango and toasted coconut on top
- Serve and enjoy
Super simple, super tasty and super healthy. This Mango Coconut Chia Pudding dessert is a healthy indulgence, perfect for a summertime dinner party.
The STEWART SCORE:
Appearance: Not going to lie here, it looks a little weird. Sort of like caviar...
Taste: 2
Ease: 2
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