Chia pudding wasn’t my thing. I integrate it in my diet for the health benefit deriverd from its consume, but I never really liked it.
Until I found out that I was making Creamy mango and coconut chia pudding the wrong way. And I’m pretty sure that you too are making it the wrong way. If you follow those simple steps, you’ll be surprised by how delicious it is actually!
Introduction about Creamy mango and coconut chia pudding
Chia seeds (which are derived from the Salvia hispanica plant) are used in a variety of recipes, including puddings, pancakes and parfaits. Chia seeds have the unique ability to absorb liquid and take on a gelatinous consistency. For this reason, they’re often used as a thickening agent and can even be used as a vegan substite for eggs in some baked goods.
In addition to their gelling and thickening properties, chia seeds are well known for their impressive array of nutrients and potential health benefits. They deliver lots of nutrients with very few calories, are loaded with antioxidants, are high in Omega-3 Fatty Acids, in fiber and in quality protein.
However, while chia seeds can be a nutritious dietary addition for most, eating too many cause some side effects.
Chia seeds are a good source of fiber, providing 11 grams of fiber in each 28-gram serving.
Fiber is essential for your health, promoting regularity and supporting the beneficial bacteria in your gut, however, too much fiber can cause issues for some people.
Excessive fiber intake can cause problems like abdominal pain, constipation, diarrhea, bloating and gas.
Chia seeds are able to absorb 10–12 times their weight in liquid. If they’re not soaked before you eat them, they may expand and cause a blockage, increasing your risk of choking.
Soaking your chia seeds OVERNIGHT , not only is the proper way to consume them safely, but it’s also the key to have a super creamy texture.
You can use any liquid of choice to make chia pudding. But coconut milk is the best if you want your pudding to be creamy and yum. This is a summer tropical version with fresh mango and coconut. Feel free to use other fruits.
I hope you’ll give this chia pudding recipe a try and that you’ll love it as much as I do!
Creamy mango and coconut chia pudding
- Ingredients for the mango layer 100 g mango about 1/2 mango 1 tsp vanilla bean paste 1/2 cup/ 120g coconut milk 2/3 cup / 150 ml water 1/2 tbsp lemon juice 1/2-1 tbsp agave or pure maple syrup 2 1/2 tbsp raw white chia seeds
- Ingredients for the coconut layer 1/2 cup / 120g coconut milk 2/3 cup / 150 ml water 2 1/2 tbsp raw black chia seeds 1 tbsp agave or pure maple syrup
- Toppings 50 g mango, chopped about 1/4 mango handful berries of choice some chocolate chunks some coconut chips
Make the mango pudding
- In a high speed blender, add the mango, water and coconut milk. Blend until smooth.
- Pour the mixture in a medium bowl, add the chia seeds and whisk until combined.
- Place the bowl in the fridge and give it a little mix after an hour or so.
Make the coconut pudding
- Whisk the coconut milk, water and sweetener in a medium bowl.
- Place the bowl in the fridge and give it a little mix after an hour or so.Divide the mango mixture between 2 or 3 glasses. Pour the coconut mixture over the mango mixture.
- Allow the chia pudding to set for at least 4 hours or overnight.Add your favourite toppings and devour.
Here are the nutritional ingredients of Creamy Mango and Coconut Chia Pudding per serving (based on a recipe that serves 4):
- Calories: 295
- Total Fat: 13g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 26mg
- Total Carbohydrates: 43g
- Dietary Fiber: 10g
- Sugars: 28g
- Protein: 6g
- Vitamin D: 0mcg
- Calcium: 322mg
- Iron: 2mg
- Potassium: 474mg
Note: Nutritional values may vary depending on the recipe and specific ingredients used.
FAQs of Creamy mango and coconut chia pudding
Here are some frequently asked questions (FAQs) about Creamy Mango and Coconut Chia Pudding:
Q: What is chia pudding?
A: Chia pudding is a healthy and delicious dessert or breakfast dish made with chia seeds and a liquid like milk or coconut milk. The chia seeds absorb the liquid and become gel-like, creating a pudding-like texture.
Q: Is chia pudding healthy?
A: Chia pudding is a healthy dish that is high in fiber, protein, and omega-3 fatty acids. It is also low in calories and sugar, making it a great choice for a healthy snack or breakfast.
Q: Can I use other fruits instead of mango?
A: Yes, you can use other fruits like berries, peaches, or bananas. However, the flavor and texture of the pudding will be different.
Q: Can I use other types of milk instead of coconut milk?
A: Yes, you can use other types of milk like almond milk, soy milk, or cow’s milk. However, using coconut milk will give the pudding a creamy and tropical flavor.
Q: How long does chia pudding last?
A: Chia pudding can last for up to 5 days if stored in an airtight container in the refrigerator.
Q: Can I use ground chia seeds instead of whole chia seeds?
A: Yes, you can use ground chia seeds, but the texture of the pudding will be different. Whole chia seeds will create a more gel-like texture, while ground chia seeds will create a smoother texture.
Q: Can I make chia pudding without sweetener?
A: Yes, you can make chia pudding without sweetener, but it may not be as flavorful. You can add sweeteners like honey, maple syrup, or stevia to taste.
Q: Can I make chia pudding with water instead of milk?
A: Yes, you can make chia pudding with water, but it will not be as creamy or flavorful as using milk or coconut milk.
Q: Can I make chia pudding ahead of time?
A: Yes, you can make chia pudding ahead of time and store it in the refrigerator for up to 5 days. It is a great dish to meal prep for breakfast or snacks.