TROPICAL COCONUT CHIA PUDDING (SERVES 2)

This little recipe is super quick to whip up, tasty, and vibrant.  

It is a spin off of a favourite childhood dish of mine—black sticky-rice pudding. I love the flavour of coconut combined with tropical fruit and the creamy texture of the rice, which I find really comforting.

Instead of using rice, I use chia seeds. Chia seeds are able to attain that creamy rice-like texture because of their mucilage. The mucilage in chia seeds means that they can absorb up to 9 times their weight in liquid when soaked for 10-15 minutes. Chia seeds are extremely high in Omega 3s and antioxidants and contain plenty of calcium, iron, and potassium and zinc. They are also high in fibre and protein.

tropical coconut chia pudding for beautiful skin

Ingredients:
  • 1 Mango

  • 1 Banana

  • 6 tablespoons chia seeds

  • 1 ½ cups coconut milk (the box kind that you put on breakfast cereal),

or 3/4 cup tinned coconut milk mixed with 3/4 cup rice or nut milk,
or 1 young coconut (blend the coconut water and meat to make 1 ½ cups coconut milk)
  • 1 cup blueberries (fresh or frozen)

  • mint to garnish


Method:
  1. Soak the chia seeds in 1 cup of the coconut milk for 15 minutes, you can soak them overnight ready to make the next morning, if easier.

  2. Blend the blueberries with the remaining ½ cup coconut milk in the blender.

  3. Slice the banana and mango.

  4. Divide the chia pudding, blueberry mix, and chopped fruit into two bowls and garnish with mint.

Chia pudding

Note: I’ve used tropical fruit in this recipe as I’m squeezing in as many mangos and bananas in to my diet as I can before the last of the season. You can easily replace these with apples and pears, sprinkle on a dash of cinnamon and have a more autumn appropriate dish.

Also, this dish breaks the rules of food combining—that fruit should only be eaten alone, and especially not with protein—fruit digests extremely fast and mixing it with anything else slows down the digestive process and causes fermentation. Personally, I don’t have any troubles digesting this dish and I feel light yet satiated afterward, but it is something to be mindful of if you already have bad digestion.

 
Did you enjoy this recipe? If so, we would love you to share it on your social networks with your friends so they can enjoy it too.

Love, Jessie x

March 01, 2014 by Jessica Veenhuyzen
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