Mango Coconut Milk Chia Seed Pudding. Simple, refreshing, delicious, calming, satisfying – so many ways to describe something so sublime! Oh, it’s gluten free and easily vegan too. You’ll love it!
Mango & coconut come together to offer one of my most favourite pairings. Tropical, gentle flavours, soothing, satisfying and pretty too. This pudding is so gentle that it works great as dessert, and because low calorie, it doubles up as guilt free dessert for breakfast too.
You’ll see me using loads of mango in my desserts through summer, sometimes in savoury stuff too. One of my favourite cakes is the cake below, the Eggless Almond Mango Protein Cake.
And you’ve probably noticed my love for saffron as well. It’s a spice I’ve used for long. Delicate, luxurious and ever so versatile, I use it most often in desserts, and sparingly in kebabs and biryani. It’s a spice I always have on hand, and one I cherish.
Panna cotta, tarts, caramel custard, cakes, cheesecakes, ice cream, I do use saffron often! It took this Mango Coconut Milk Chia Seed Pudding up a few gentle notches too with that luxurious tease of saffron.
Add saffron and it instantly makes this version very special, very festive!
There’s something eternally refreshing about this Mango Coconut Milk Chia Seed Pudding, a dessert which works across all seasonal fruit and is guilt free. It’s gluten free and easily vegan if you use maple syrup. Do try it.
I need to add that coconut milk is one of my favourite and possibly most used ingredients. It changes the taste profile of anything it’s added to, sweet or savoury. As a base for smoothies, soups, cocktails or curries, I love the creaminess and earthiness coconut milk offers. How do you use coconut milk?
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Mango Coconut Milk Chia Seed Pudding
Ingredients
Pudding
- 400 ml coconut milk
- 30 g white chia seeds
- 75 g honey
Mango layer
- 1 large ripe mango diced
- 2-3 tsp raw sugar or castor sugar
- Pinch saffron
Instructions
Pudding
- Whisk together all ingredients to mix. Repeat every half hour, until it begins to thicken. It'll take about 2-3 hours.
- Note: I sometimes leave it overnight, then layer the pudding the next day.
Mango layer
- Reserve half the diced mango.
- Finely chop or blend coarsely the remaining, and stir in the saffron and sugar.
- Note: Can be done a day in advance
Assemble
- Layer the pudding with the chia seed mix, mango saffron layer and diced mangoes.
- Chill until ready to serve.
- Garnish with fresh cut mango, fresh mint, organic rose petals and pistachio slivers before serving.
