Mango Coconut Chia Pudding
This Mango Coconut Chia Pudding is filled with delicious chopped mangoes and fresh shredded coconut. A taste of summer in every tasty bite!
Ingredients
- 400 ml light coconut milk (NOTE 1 )
- 1½ tbsp brown sugar (packed) (NOTE 2)
- ⅛ tsp salt
- 1 large mango (NOTE 3)
- ¼ cup fresh shredded Coconut (optional) (NOTE 4)
- ½ cup chia seed (NOTE 5)
Instructions
- Pour the coconut milk into a medium-size saucepan, add in the brown sugar and salt. On a low heat cook the coconut milk mixture by stirring occasionally. Once the mixture almost comes to a boil take off the heat. Pour into a large heatproof bowl and set aside to cool down.
- Once the coconut milk has cooled down prepare the mangoes. Peel the mango and halve it equally for puree and small cubes. For the puree, roughly chop the mango and transfer it into a blender/food processor, add a cup of the coconut milk mixture. Pulse the mango until it reaches to a custard-like consistency. With the other half of the mango, chop it into small size cubes.
- Add in the mango puree, shredded coconut and the chia seeds into the coconut milk mixture. Stir well to combine and let it stand for 10 minutes for the chia seeds to absorb the moisture and thicken the pudding. If the pudding is too thick add in small amounts of water and stir until the desired consistency is reached. If it's too thin add in a teaspoon of chia seed, stir and let stand again for 10 minutes, repeat until the desired consistency is reached. Add in the chopped mango and gently stir into the pudding.
- Cling wrap the bowl and transfer the pudding into the fridge to chill for a few hours before serving.
Notes
(NOTE 1 ) Coconut milk - To keep the calories low use light coconut milk which works well and it still results in a delicious creamy taste. Regular coconut milk can be used but don't put the same amount of chia seeds in as this will make pudding very thick. You'll probably need 1 tablespoon less of chia seeds.
(NOTE 2) Brown sugar - The suggested sugar amount gives the pudding just the right amount of sweetness. In saying this, you may need to tweak the amount of sugar to suit your taste.
Instead of using brown sugar, you can use white sugar or palm sugar. If you are aiming for lower calories you can use cooking stevia or an alternative sweetener of your choice. Be sure you put the right equivalent amount in place of sugar, the instructions should be on the packet.
(NOTE 3) Mangoes - Choose a decent size mango that is soft, sweet and juicy instead of firm and tart. The mango is the dominate flavour so choosing the right mango will impact the overall taste of the pudding.
(NOTE 4) Fresh or frozen shredded coconut (optional) - Fresh coconut adds more depth and texture to the pudding. If you can get your hands on fresh coconut flesh and be motivated to shred it up, this would taste amazing. For me I am lazy, it's defrosted frozen shredded coconut!
I made this optional as not fresh coconut can be an acquired taste and may not be readily available. Also, the pudding still tastes delicious without it.
(NOTE 5) Chia seeds - Black or white chia seeds or even a mix of both can be used.
Leftovers - can be stored in a sealed container placed in the fridge for up to 3 days. The pudding can also be frozen for up to 2 months.
The calories and nutrition information was calculated using a third party Application. This should be used as an approximation guide only.
Nutrition
Calories: 202kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 130mgPotassium: 153mgFiber: 7gSugar: 9gVitamin A: 448IUVitamin C: 15mgCalcium: 115mgIron: 1mg