Chia pudding can be a great alternative to morning porridge. It can be made in the evening, and in the morning just take a jar out of the fridge. This pudding is very satiating and suitable for those who are used to a hearty breakfast. With coconut milk and mango, chia seeds become a real dessert that will make any morning special.
In terms of magnesium, phosphorus, calcium, potassium, selenium, omega-3, protein and fiber, chia seeds are many times ahead of most foods. They are a source of zinc, copper, manganese, B vitamins, vitamin A and C, and are ahead of fresh blueberries in concentration of antioxidants.
There can be many variations of this dessert with chia. Coconut milk can be replaced with almond milk, and instead of mango, any berries and fruits can be added. You can complement the taste with natural cocoa, vanilla or cinnamon.
Coconut Chia Pudding with Mango
(for 2 servings)
500 ml coconut milk or coconut cream
5 Tbsp. chia seeds
2 tablespoons honey, Jerusalem artichoke syrup or other natural sweetener
1/3 tsp. ground cinnamon (optional)
1 ripe mango
Fresh mint leaves and coconut flakes for decoration
Mix together coconut milk, chia seeds, cinnamon and honey. Transfer the mixture to a jar, close the lid and place in the refrigerator overnight.
In the morning, chop the peeled and sliced mango in a blender until smooth.
Spread the pudding into glasses and top with the mango cream. Sprinkle the dessert with coconut shavings and garnish with mint leaves. The superdessert is ready!