Do you remember the Ch-ch-ch-chia Pet from the 1980s? For those who don’t remember, Chia Pets were little clay animal figurines which could grow a glorious mane of fur from chia sprouts. Little did one know back then just how small and mighty these seeds where when it came to nutrition. An ancient grain from the Mayan and Aztec cultures, chia seeds look and taste very similar to poppy seeds, and are very high in omega-3 fatty acids, protein, fiber, antioxidants, and calcium.
This particular recipe combines the unique thickening properties of chia seeds (they swell into little pearls when they come into contact with a liquid!), combined with the fruity flavors of mango, coconut, and raspberries. Once you taste this dessert, you’ll be shocked to realize it’s vegan, gluten-free, dairy-free, and made from super foods. This is a great gift for anyone who doesn’t believe that healthy things can actually taste good, and that there is more to a chia seed than a little hairy animal figurine.
Mango Tango Chia Seed Pudding
Yield: 2 cups
Active Time: 5 minutes
Total Time: 20 minutes
1 can (400 ml. / 13.5 fl. oz.) coconut milk
¼ c. chia seeds
2 tbsp. sweetened shredded coconut
3 tbsp. sugar
½ c. cubed mangoes
1 c. fresh raspberries
2 tsp. sugar
1) Make the pudding by stirring together the coconut milk, chia seeds, 3 tbsp. sugar and 2 tbsp. sweetened shredded coconut. Add the cubed mangoes and pour into 1 pint-sized mason jar, and refrigerate for 15 minutes.
2) Meanwhile, make the coulis by mashing together the raspberries and 2 tsp. sugar with the back of a fork until well pureed.
3) Once the pudding has set, pour the coulis on top.
This pudding will fit very nicely in a jar decorated with a gift tag and chiffon ribbon. Keep refrigerated until ready to enjoy.