My blog may as well be called Chia Darling at this point….. So I apologize if you’re not a chia pudding fan, but I am on a kick.
Today’s key ingredients: mango and coconut! Perfectly tropical and just what’s needed sometimes, especially as right now the wind is blowing and rain is just about sideways. Despite this, there are some good mangoes at the store, and I felt inspired to create a little tropical-vacation-in-a-glass to perk me up.
I love how easy this breakfast (or dessert) is – just blend it up the night before, allow it to soak overnight, and serve in the morning!
Sometimes I can’t believe that I used to be one of those people that don’t like coconut… Honestly, it wasn’t until I started eating paleo that I’ve started to love it. I used to only like coconut if it was toasted (and sweetened), but anything else coconut? blech! Thankfully, I’ve come to my senses and am coconutting err’thing. Ahem, that’s a verb, yeah? Really though, you can’t skip the toasted coconut flakes. If you can’t find toasted ones, it’s really easy to toast your own coconut flakes. Spread it out on a cookie sheet, place in the oven preheated to 350° F, and allow to toast for 5-10 minutes. Be sure to check every minute after the 5 minute mark to make sure they don’t burn!
- 1 mango, diced (or, about 1¼ cups diced frozen mango)
- ½ cup full fat coconut milk
- ½ cup water
- 3 tablespoons chia seeds
- ¼ cup toasted coconut flakes
- Dice your mango, or if using frozen, allow to partially thaw.
- In food processor or blender, combine 1 cup diced mango, coconut milk, water, and chia seeds. Blend until smooth.
- Refrigerate overnight or at least four hours to allow chia seeds to expand.
- When ready to serve, place half of mango chia pudding in a glass, followed by most of the coconut flakes, then the other half of the pudding. Top off with the remaining diced mango and toasted coconut flakes. Enjoy!
Be sure to tag this #odessadarling on Instagram if you make it 🙂 I’d love to comment on your picture!