Chia, Coconut & Mango Pudding
We love chia seed pudding firstly because it’s a quick and easy breakfast option that won’t cost the earth to make, and secondly because it will make your body zing with happiness! The main ingredient chia seeds are one of the most nutritious foods on the planet. These little guys contain loads of fibre, protein, vitamin B, antioxidants, and Omega-3 fatty acids which are important for a number of functions within the body, especially cell generation and repair.
The ingredients in this pudding promote heart health, cholesterol reduction, and support healthy metabolism while the yoghurt adds probiotics to support digestion. I use Chobin brand dairy based coconut yoghurt to make this recipe however you can use a yoghurt of your choice – the more natural the better. I also like to mix up the fruit, because this recipe is so versatile you can basically use any fruit you like. If using a plain natural yoghurt I generally mix in a few chopped dates for sweetness. This recipe works best if prepared in advance and set in the fridge overnight.
- 250ml of organic coconut water
- 1/4 cup of white chia seeds
- 2 tablespoons of coconut yoghurt
- 1/2 teaspoon of vanilla bean paste
- 1 ripe mango pureed
- Extra coconut yoghurt to serve.
In a bowl combine the coconut water, chia seeds, and vanilla and mix until combined. Add the coconut yoghurt and mix through until blended. Allow the mixture to sit at room temperature for about 5 minutes, or until it has ‘set’. Spoon the pudding into glass jars or containers and place them in the fridge for at least 2 hours prior to eating. For best results refrigerate overnight. When set, remove the pudding from the fridge and spread a thin layer of yoghurt over the top. Puree the fresh mango and layer on top of the yoghurt. Alternatively you can chop or slice the mango into pieces and lay on top. For added texture and flavour sprinkle some crushed almonds and/or passionfruit pulp over the top to serve.