Mango Chia Pudding (V)

Mango Chia Pudding (V)

I have been doing a LOT of experimenting on Chia pudding lately. I think that it can taste a bit cardboardy and dull. However, I found a way to get a nice and fresh Chia pudding to get you going in the morning (or afternoon, or evening, or whenever). It was quite easy actually. Instead of using the standard milk or plant based milk, I used fruit juice. In this case I mixed in some fruit as well to get the right thickness. I served with whipped coconut cream and dried fruit.

 

For one serving you will need:

  • 2 tablespoons chia seeds
  • 1 dl mango or orange juice (I used this,¬†which I found gave most taste to the seeds)
  • 1/3 mango
  • 1 dl coconut cream
  • dried fruit for topping

Start with putting your can of coconut milk in the fridge over night. Put the mango and the juice in the blender and mix until smooth. Pour it in a glass or a cup and stir in the chia seeds (don’t put them in the blender to mix, those buggers are really hard to rinse away). Let it sit for 10 minutes and stir again. Place in the fridge for at least a couple of hours, or over night. ¬†When you open the can of coconut milk, the “water” will have separated from the thick and creamy cream. Use only the thick cream. I used my hand mixer with a whisk thingy attached. I guess you can do it by hand as well, since you just need a minute to get it fluffy. Serve and feel the Chia power!

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