Individual Dessert

Mango Coconut Chia Pudding

My friend shared with me about this quick and simple dessert. No cooking is required and everything can be prepared ahead and kept in the fridge. Just ladle them in dessert glasses and you have a cool dessert for a hot summer.
這是朋友教EC做的簡易甜品,完全免煮,材料亦可預早準備放在雪櫃保存。只要在食用前舀出放在小杯中便可,炎炎夏日吃最好!


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Mango Coconut Chia Pudding
椰香芒果奇異籽布丁

Makes 8 to 10 120ml-dessert glasses
約八至十個120毫升小杯份量

Ingredients

1/3 cup chia seeds
1 can (400 ml) coconut milk
1/2 cup milk (plus more to adjust pudding consistency)
1 Tbsp (or to taste) honey or agave syrup
1/2 tsp vanilla bean paste or pure vanilla extract
A pinch of pink salt
2 ripe mangoes
1/2 tsp lemon juice
Fresh fruits for garnish

材料

奇異籽  1/3杯
椰漿  1罐(400毫升)
牛奶  半杯(另加少量調節布丁稠度)
蜜糖或龍舌蘭蜜  1湯匙(或依個人口味調節)
雲尼拿醬或純雲尼拿香油  半茶匙
岩鹽  少許
芒果  兩隻
檸檬汁  半茶匙
新鮮生果(裝飾用)  適量

Directions 做法

In a large bowl mix together the chia seeds, coconut milk, milk, salt and vanilla bean paste. Stir well, cover with plastic wrap and refrigerate overnight.
把奇異籽、椰漿、奶、鹽和雲尼拿醬放在大碗中混合,蓋上保鮮紙後冷藏過夜。

The chia seeds will swell up and become translucent the next day. Stir well to loosen and adjust consistency by adding more milk if necessary. Season with honey or agave syrup according to taste. The mango to be added was sweet enough on its own so I didn’t add additional syrup.
第二天取出拌勻,奇異籽吸收水份後會發漲及變得透明,若太稠身可加少量牛奶調節,依口味加蜜糖或龍舌蘭蜜調味(EC利用芒果的甜味作調味並無另添加糖)。

Peel and pit the mangoes and reserve half of a mango for dicing later. Combine the rest of the mango flesh and lemon juice in a food processor and process until smooth. Keep refrigerated.
芒果去皮起肉,將半個芒果切粒備用,餘下芒果肉加檸檬汁用食物處理器打成蓉,冷藏備用。

With a spoon, layer mango purée and chia seed pudding alternately among the dessert glasses. Spoon as many/little and create as many/little layers as you wish.  Finish with a layer of mango purée and top with mango cubes and other fresh fruits. Best serve cold.
將奇異籽布丁和芒果蓉分别以湯匙鋪在玻璃小杯中,份量及層數皆是隨意,頂層放上芒果茸後用芒果粒及其他生果作裝飾即可享用!冷藏後吃效果更好。

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