Mango Chia Pudding

Special Note:  This pudding is not only delicious and easy to make, but very versatile.  Eat it with gusto and know that you will have energy for a long time afterward.


1           Thai Coconut, use meat and 1 cup coconut water, or
1 cup     Nut milk (Almond, Cashew or Walnut)
2 lg       Mangos, peeled and cut off seed
1 Ripe    Banana, fresh or frozen
½ cup     Fresh squeezed Orange JuiceMango Chia Pudding
1 tsp      Vanilla
pinch     Sea Salt
1-2 TB   Maple or Brown Rice Syrup, depending on sweetness of fruit or add 2-3 soft dates
½ cup     Chia Seeds soaked in 1 ½ water

1. Open the Thai coconut, remove the meat, and measure out 1 cup of the coconut water.
2. Place coconut meat, and water in high speed blender and blend till creamy and smooth.
3. If the coconut is not available, use 1 cup of Almond Milk or other nut milk
4. Add mangos, orange juice, vanilla and salt, and then blend for about 10 seconds more. Taste before adding sweetener to determine how much is needed. This depends on the sweetness of the fruit used.
5. Do not over blend.
6. Pour into a bowl with soaked Chia Seeds and whisk till well blended with the appearance of tapioca pudding
7. This will thicken more as it chills
8. When chilled, layer the pudding in 4 parfait glasses with sliced banana rings or Kiwi slices or top with a mint leaf and a slice of orange.
9. This recipe takes only 5 minutes to prepare as a quick breakfast treat, or a cool summer evening dessert. The kids love this easy nutritious blend of flavors.
10. If you want more fiber in your diet, use almonds with the skin instead of cashews. They add a whole new dimension to the pudding.

• Instead of Mangos, use 2 Bananas to make a succulent dessert or breakfast treat. Layer the parfait with Banana rings and chopped cashews.
• This pudding is so versatile, as it can be made with any solid sweet fruit. Vary it each time and create your own blend of flavors and colors
• Chia is valuable for Omega 3 oils, for cleansing the bowel, giving energy to the body, and beneficial proteins. Use whole or ground to vary the texture of the pudding.