Craving dessert but don’t want to feel weighed down by heavy treats like ice cream or baked goods? Well, these little chia puddings are the perfect alternative. They are the perfect indulgence to satisfy your sweet tooth without the heavy creams, loads of sugar and bleached flour. Plus, chia seeds are known as a super food because they are full of good fats, fiber, iron, protein and antioxidants making them an excellent addition to any diet.
I have played around with a few different flavors of chia puddings, but this super simple recipe remains my husband’s favorite. I mean, how can you go wrong with mango and coconut?
Just a touch of sweetness is added from real maple syrup and the mango puree is simply mango making these babies refined sugar free. Combined with the added health benefits of the chia seeds, what more could you ask for in a dessert?
Coconut Mango Chia Pudding
- 1 can reduced-fat coconut milk
- 2-3 tbs maple syrup depending on how sweet you want it
- 1 tsp limejuice
- 5 tbs chia seeds
- 2 cups frozen or fresh mango
- In a large bowl combine coconut milk, maple syrup, chia seeds, and lime juice. Mix well and place in the fridge for about 1 hour.
- If using fresh mango, simply cut the mango to remove the flesh and mash the mango using a fork. If you are using frozen, add the mango to a small saucepan with 2 tbs of water. Turn head to medium and allow the mango to warm through. As it softens, use the back of the spoon to mash it in to a puree like consistency-set aside to cool.
- After one hour the coconut chia mixture will start to resemble more of a pudding like consistency. Divide the pudding and mango puree into 3-4 small containers layering the mango and the coconut. Return to the fridge for at least 1 more hour before serving.