Mango, Coconut & Chia Seed Pudding

mangococonutchia  About a month ago, I was lucky enough to buy several trays of Mangoes at the markets for a bargain basement price. I skinned the mangoes, cut off the cheeks and froze them in snap lock bags in the freezer. As a result, I have half a freezer of frozen mango cheeks. I decided to experiment and make a mango & coconut chia seed pudding – the result is a pudding which is not overly sweet at all and perfect for breakfast. These chia seed puddings are not only super healthy for you, but they will keep you feeling full and satisfied for quite some time.

Mango & Coconut Chia Seed Pudding
Chia seed puddings are fantastic as an alternative to yoghurt and thanks to the Chia seeds, this pudding will keep you full for some time. They are great for breakfast or a healthy alternative for dessert.
Paleo Princess:
Cuisine: Modern Australian
Serves: 6
  • 1 cup coconut cream
  • ½ cup chilled water
  • the flesh of two mangoes (roughly 150g – 200g of mango cheeks)
  • 1 cup shredded coconut
  • 1 tablespoon ground cinnamon
  • ½ cup white/grey chia seeds
  1. Use a food processor (or immersion blender) to puree the mango cheeks
  2. Place the coconut cream in a large bowl and add the chilled water, chia seeds, mango, ground cinnamon and shredded coconut – mix until well combined
  3. Divide mixture into six containers / bowls or glasses
  4. Place into the fridge and allow it to set overnight. Enjoy
If you have a super sweet tooth, you could (if needed) drizzle some honey over the top of the chia seed pudding prior to eating it. You could also top with shredded coconut and macadamia nuts.