Mango Chia Pudding
Here is a fun, kid-friendly recipe that does not require cooking! The finished pudding will have a tapioca-like consistency and can be stored for 2-3 days in the refrigerator. You can easily change this dessert by combining different fruits with the basic chia pudding recipe. Suggested toppings include toasted coconut, sliced almonds or fresh berries.
- 1 cup unsweetened milk of your choice (such as cow’s, soy, almond, coconut)
- ¼ cup chia seeds
- ½ tsp vanilla extract
- 2 tsp honey or maple syrup, optional
- 1 ½ cups mango chunks (slightly thawed, if using frozen)
- 1 ½ tsp lime juice
- In a medium bowl, whisk together the milk, chia seeds, vanilla extract and honey/maple syrup, if using. Set aside.
- Place mango chunks in a blender or food processor. Add lime juice. Blend until a smooth, puree consistency.
- Set out 4 individual serving dishes. Spoon 1/4 cup of mango puree into each serving dish. Top with ¼ cup of chia pudding.
- Chill for at least 30 minutes for “soft set” or until ready to serve.
- Just prior to serving, garnish with your favorite toppings.
To toast coconut:
- Preheat oven to 350F.
- Spread coconut in a thin layer on a baking sheet.
- Bake about 5 minutes until light golden brown. Be careful not to overcook, as color will deepen as coconut cools.
To use chia seeds or flax seeds as a substitute for 1 whole egg:
- Use a food processor, spice grinder or mortar and to grind 1 tablespoon of flax or chia seeds into a meal. Only grind up as much as you need. You can buy the seeds already ground up but they have a shorter shelf-life. Store pre-ground or extra meal in an airtight container and keep in the fridge or freezer. One cup of seeds will give you approximately 1 1/3 cups of meal.
- Mix the ground seed meal with 3 tablespoons of water. The liquid should be room temperature or warm to speed up the gelling process. Allow it to sit for 5 to 10 minutes until it turns into a thick gel similar to a raw egg. This gel pulls together when heated, acting as a binder.
- Use as you would an egg in your cooking or baking.
Molly Miles |