Gluten/wheat-free, dairy-free, vegetarian, vegan, snack, dessert, paleo
Ridiculously simple yet so very delicious.
Besides their impressive nutritional profile, chia seeds have a fantastic way of making things set (this is because they are highly mucilaginous and can hold a lot of fluid). This also means that they help keep us feeling nice and full. Together with the good fats from the coconut, you have a sustaining little treat that doesn’t mess with your blood sugar levels.
This serves as a yummy dessert or a snack through the day. I often use the coconut pudding as base for my brekkie muesli.
Ingredients
- 400ml full fat coconut milk
- 1/3 cup chia seeds
- 1 tablespoon maple syrup
- 1 mango
- Sesame seeds to sprinkle
Instructions
- In a medium sized bowl, place the coconut milk, chia seeds and maple syrup. Whisk to prevent the seeds from clumping together. Refrigerate for at least 4 hours.
- Peel the mango, remove all the flesh and purée it using a stick blender. Refrigerate again.
Serving
- Scoop out some pudding, top with a layer of mango purée and a sprinkle of seeds. Both the pudding and the mango purée will keep in the fridge for 3 days.