If you don’t know what Chia Seeds, make sure you Google it and have a look. This superfood is amazing and has been the talk-of-the-town for so long now, there’s hundreds of dessert recipes out there for you to choose from. My favourite use for chia seeds is to make a dessert using coconut and mango with chia seeds. Here are two recipes that I came across a while ago which I think are the best ones I have seen so far.
I have my own version of this dessert however it’s much more simpler and really raw. I will include my own concoction at the end of this post in case you wanted to try my version. 🙂
1. Tales of a Kitchen – Coconut chia pudding with mango and mint
Tales of a Kitchen is food blog owned by Chris. She posts wonderful and super tasty raw recipes on everything from appetizers to desserts and smoothies. This delicious coconut chia pudding with mango and mint is healthy and refreshing. The added sprigs of mint and lime juice gives another dimension to the flavour of the dessert. In this recipe the coconut milk has been made from scratch so the consistency may be heavier than drinking coconut milk that you get from the local supermarkets. If you don’t fancy the topped seeds, lime juice or mint, simply omit it from the recipe – it’ll still taste good either way. 🙂
2. Snixy Kitchen – Tropical coconut mango chia pudding
Snixy Kitchen is a owned by food blogger Sarah. You can find other fabulous recipes on her blog including many gluten-free recipes, meat and vegetarian recipes for appertizers through to snack and desserts. You can even find wedding-inspired recipes too! Sarah uses mango puree for her version of this lovely dessert and has presented it in a tall glass with a layered effect. Very unique.
Both recipes are incredibly tasty and easy to make. As this dessert doesn’t require any heating or cooking, it’s really easy to do. If you want an even simpler version, here’s my little concoction.
- 100ml drinking coconut milk
- 2 tbs desiccated coconut
- 2-3 tbs chia seeds
- 1 tsp good-quality vanilla extract
- 1 ripened mango, peeled and diced (remove large seed)
- 1 tbs honey, agave syrup or coconut nectar
- 1 tbs desiccated/shredded coconut
- Add the diced mango and honey/agave/coconut nectar in a blender or food processor until you have a puree consistency.
- Pour into a bowl, cover and refrigerate as you won’t need the purée until the chia seeds have set.
- Add the desiccated coconut, chia seeds, and vanilla extract to the coconut milk and stir briskly to mix everything together.
- Pour the coconut milk into glasses or mason jars and refrigerate as the chia seeds will need to expand and set. Leave in the fridge overnight; if you’re in a rush, 3-4 hrs will also work.
- When it has set, simply spoon on top the mango purée.
- To top it off, sprinkle on the desiccated or shredded coconut and serve.