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.
Mango Coconut Chia Pudding
Makes 8 to 10 120ml-dessert glasses
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
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.
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.
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.
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.
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