Mango Coconut Milk Chia Seed Pudding
Mango and saffron make this version very special, very festive too!
There is something eternally refreshing about this, a dessert which works across all seasonal fruit and is guilt free.
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.