EAT THIS: CHIA COCONUT + MANGO PUDDING
It’s summer, oh yeah! Hands up who wants something chilled, nourishing and stupidly easy to make? I know I do.
How about a chilled chia pudding?
Rather than rehash old information here’s a previous blog post I did on why Chia seeds are so good for you. Oh and it includes a bliss ball recipe too – bonus!
Now, it took me a while to progress from basic chia user (adding to my smoothies) to a full-blown chia fan – mostly I was just lazy to try yet another thing. But I am SO glad that I eventually took the leap because as I sit here munching on this pudding all I can think is “chia, I love you”.
So, enough from me and onto the recipe!
What you’ll need:
- 2 tbls chia seeds
- 3 dates
- 1/2 cup coconut milk
- 1/4 cup activated nuts of your choice (I like walnuts, almonds, cashews – whatever I have)
- 1/2 of a mango cheek
- 2 tbls of finely ground coconut flakes or even the flesh
- 1 teaspoon coconut oil
- Water or coconut water – amount depends on consistency
What to do:
In a food processor/blender whiz up the dates, nuts, coconut oil, mango and cinnamon. Little by little add in the coconut milk and perhaps if it’s too think add in some water. Pour this runny liquid into a container and then mix in your chia seeds. You want the mixture to start to thicken up. Pop this into the fridge so the chia seeds can soak it all up. Overnight is best, or give it at least 30 minutes.
When you are ready to eat then it sit out of the fridge for around 10 minutes to soften slightly. Serve with slices of mango and more cinnamon.
If you liked that try some of these other recipes I posted a while back.
Enjoy and saha to you!