This is one of the simplest dessert I have ever made. Blend everything, chill and serve..... that's it. Saw this simple and delicious Mango Coconut pudding on Facebook, and it attracted me so much that I made it the following weekend for a small gathering at my place. We had 2 more desserts on the menu but my Mango Coconut Pudding was the super hit among kids and grownups.
Mangoes are in season and this is the right time to make this pudding. You can make this pudding with the store bought mango pulp too if mangoes are not in season. Adding Chia seeds gives this pudding a perfect texture and its healthy too. These seeds are rich in Omega-3 Fatty acids and vitamin B. Chia seeds can be added to other foods as a topping or put in smoothies, cereal bars, yogurt, bread or breakfast cereals. The gel like substance in this seeds when soaked in liquids becomes a simi solid substance like a pudding or jelly. Here goes the 2nd post for week 2, under the theme "Cook with Coconut" for BM 62.
Ingredients:
Mango pulp 1 cup
Coconut Milk 1 1/2 to 2 cups
Honey 1/4 cup
Soaked almonds 1/4 cup or Almond Milk 3/4 cup
Chia seeds 1/2 cup
Raspberries or any other berries to garnish
Preparation:
Soak almonds over night or for couple of hours, remove skin and set aside.
In a blender add almonds and few spoons of water to make a smooth paste.
Now ad mango pulp, coconut milk and honey.
Blend everything well.
Remove in a large bowl.
Now add Chia seeds and mix it well.
Cover and refrigerate over night or for at least 6 to 7 hours.
Serve chilled with some berries, chia seeds or crushed nuts on top.
Check to see what my fellow bloggers are cooking for BM 62
Note:
You can even take equal quantities of coconut milk and mango pulp. It depends on which flavor you like most.
Mangoes are in season and this is the right time to make this pudding. You can make this pudding with the store bought mango pulp too if mangoes are not in season. Adding Chia seeds gives this pudding a perfect texture and its healthy too. These seeds are rich in Omega-3 Fatty acids and vitamin B. Chia seeds can be added to other foods as a topping or put in smoothies, cereal bars, yogurt, bread or breakfast cereals. The gel like substance in this seeds when soaked in liquids becomes a simi solid substance like a pudding or jelly. Here goes the 2nd post for week 2, under the theme "Cook with Coconut" for BM 62.
Ingredients:
Mango pulp 1 cup
Coconut Milk 1 1/2 to 2 cups
Honey 1/4 cup
Soaked almonds 1/4 cup or Almond Milk 3/4 cup
Chia seeds 1/2 cup
Raspberries or any other berries to garnish
Preparation:
Soak almonds over night or for couple of hours, remove skin and set aside.
In a blender add almonds and few spoons of water to make a smooth paste.
Now ad mango pulp, coconut milk and honey.
Blend everything well.
Remove in a large bowl.
Now add Chia seeds and mix it well.
Cover and refrigerate over night or for at least 6 to 7 hours.
Serve chilled with some berries, chia seeds or crushed nuts on top.
Check to see what my fellow bloggers are cooking for BM 62
You can even take equal quantities of coconut milk and mango pulp. It depends on which flavor you like most.
10 comments:
Yummm.... Mango is my favorite that too in pudding
Wat an alluring dessert, mango and coconut pudding, definitely an exotic pudding.
Such an easy recipe and looks delicious !!
Mangoes are not in market here. You are tempting me with this amazing pudding..
Looks delicious and it's easy to make...
Wow all tropical ingredients. Super yum
Wow, your mango pudding looks so creamy and delicious.
Mango and coconut pudding looks tempting.
The pudding looks yummy and love the use of chia seeds here.
like the addition of the chia seeds - great pudding
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