Now that the weather is turning luscious again, this coconut chia pudding is a perfect addition to a healthy summer Sunday brunch. Or… Add a little whipped cream of your choice (organic of course, coconut cream for vegans) and call it dessert. Using fruit juice sweetened apricot jam adds just the right hidden touch to bring forth the tang in mango while adding depth and a sunshine kiss of more sweetness to the coconut cream.
Apricot Mango Coconut Chia Pudding
NOTE: I tripple the recipe when I make it for a brunch or pot luck.
- 1/3 cup chia seeds
- 1 cup coconut milk, unsweetened
- 1/3 cup shredded coconut (desiccated)
- 1 teaspoon vanilla
- 2 tablespoons fruit juice sweetened apricot jam
- 1/4 -1/2 tsp. ground cardamom
- Pinch of sea salt
- 1/4 cup shredded coconut, toasted
- 1 chopped up mango
- sliced strawberries
- handfull of blueberries or blackberries for garnish
- handful of slivered almonds for top
- coconut water (optional)
Blend the shredded coconut, coconut cream/milk with vanilla, apricot jam, cardamom, & salt in a blender. Pour into a bowl and thoroughly mix in the chia seeds, stirring vigorously to make sure all seeds are coated and incorporated. Chill in fridge several hours or overnight.
Once the chia pudding has expanded and set, if you feel it is too dense and chunky add a little at a time of coconut water to thin it out to the right consistancy for pudding how you like it.
Top with berries, slivered almonds and toasted shredded coconut.