Saturday, August 6, 2016

Desserts: Chia Seed Pudding with Mangos

My family "needs" dessert...almost every night. A habit that I started and has kind of stuck. I try to stick to baking something about 3 days a week(that may or may not carry over to another day), but I try not to have to fix something every night. Lately, I've been slacking and dessert has been happening a lot less but it seems to be sneaking in a bit more. The other day I picked up some mangos for a really great price without a plan for them...but it's mango and I love mango(so do the kids). I can't seem to peel them fast enough. So I had these mangos and wanted something different, not ice cream, and not baked. Google threw this little gem at me and I had to try it. Chia Seed Pudding and mangos. The recipe calls for Coconut Milk, Chia Seeds, Maple Syrup, and Mango cut into chunks. Very easy, very cool, very weird, I thought it would be a big hit. I loved it, Matt loved it, Nathan loved it, Noah liked it okay and that's pretty much the end of it. Jacob, Evelyn, and Ben just didn't like it. Nathan, Matt and I got extra dessert after picking the mango out for the younger ones. I think the chia seeds are kind of fun, not everyone likes the texture.

Chia Pudding with Mangos

1 can of coconut milk
1 1/2 cups of whipping cream
2-3 Tablespoons of Maple Syrup
3-4 Tablespoons Chia Seeds
Chopped Mango(or other fruit, or no fruit)

Whip whipping cream until thick but not to whip cream consistency seeds will create thickness. Add the coconut milk and maple syrup and mix together. Add the chia seeds and let it sit for about 30 minutes. Let it refrigerate for a couple of hours to overnight(best thickness). layer the pudding and the fruit in a glass. You can serve it immediately or refrigerate until ready to serve.

Whipping Cream can be taken out and all coconut milk can be used if a vegetarian/vegan option is wanted.

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