Simple Recipe No. 01: Chia Coconut Mango Pudding

These are a series of simple recipes I have prepared and the toddler has eaten, sealed with the husband’s approval. In my quest to find simple, easy-to-prepare healthy meals to put on the table for a perpetually hungry child, these series are born. More to come.

Coconut and mango. Remind me of many carefree afternoons in the tropical town where I was born and raised. Chocolates have got nothing on coconuts and mangoes for snacks during my childhood days!

Even now, I can still vividly remember lazy afternoons by the balcony of our wooden house sipping buko juice from the freshly-chopped coconut and scraping off the coconut meat, soft and gooey, drinking and eating all of it but the shell.

Mangoes remind me of many warm summer days by the beach with my family. Sprinkled with salt or eaten wholly, ripe or not-so-ripe, mangoes always made for a great snack after a long dip in the sea.

My culinary skills can be likened to that of a newborn baby’s motor skills, uncoordinated and undeveloped. But my desire to put something healthy on the table for my family has been so great this year that I’ve been rolling up my sleeves and trying simple recipes after simple recipes.

I stumbled across this recipe upon googling “simple and healthy breakfast” one night. I thought this would be amazing to try as I seem to have passed on the love of mangoes to my child. Mangoes are as regular as apples in our grocery list. The recipe also called for another familiar staple in our household–chia seeds!

I decided to make it the next day, coming home from work with cans of coconuts and packed mangoes in my handbag. 

Original recipe is here. My slightly-tweaked version is below.

Chia Coconut Mango Pudding

Ingredients

  • 1 can of coconut milk (400 ml)
  • 3 tablespoons chia seeds
  • 2 ripe mangoes
  • 1 tablespoon brown sugar
  • 2 tablespoons organic honey
  • 2 tablespoons desiccated coconut

Instructions – In the evening:

  1. Whisk the coconut milk, brown sugar and chia seeds in a mixing bowl. Cover the bowl and let the chia seeds soak overnight in the fridge.

Instructions – In the morning:

  1. In a blender, puree one mango with organic honey. 
  2. Chop the pulp of the other mango into tiny bites for toppings.
  3. Layer the chia coconut pudding, mango puree, mango bites and desiccated coconut in individual glasses or bowls.
  4. My layering preference from bottom to top: desiccated coconut, chia pudding, mango puree, chia pudding, mango puree, mango bites, and desiccated coconut.) Enjoy!

As of this writing, I have prepared this recipe thrice! That’s how much it is loved in my household.

As for me, I love it because it is simple and healthy, but maybe more so—it tastes like home.

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