Dessert for Two

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Chia Pudding

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Chia Pudding for Two with Mango and Coconut Milk @DessertForTwo

My name is Christina, and I have texture issues.

Phew! It feels good to get that off my chest.

My texture issues usually stem from creamy things–more specifically: creamy things thickened with eggs.

All of the homemade pudding I consume is double strained because if oh-my-god if I get one of those gelatinized egg pieces, I can’t eat the rest of the day. So, you better believe that I double-strain my banana pudding, and chocolate pudding.

I have a delicate relationship with flan (each bite must be thoroughly inspected for lumps).

While you would think creme brûlée would give me the willies, not-so-surprisingly, with enough heavy cream, everything is delicious. I shouldn’t confess how many times a month I make my creme brûlée in the crock pot.

All this to say: I have avoided chia pudding for all of these reasons.

But, the internet has pummeled my eyeballs with so many images of chia pudding that I just had to try it. And worst case scenario, I would toss it in the blender for 5 hours to eliminate all lumps.

Chia Pudding With Coconut Milk @DessertForTwo

I forged on, mainly making this for baby, but if Mama enjoyed a spoonful, it wouldn’t be too bad.

Camille is in that stage where she wants to eat everything I’m eating. She pulled a Castelvetrano olive off my plate and never looked back. Yesterday, I was munching on cucumber sticks doused in vinegar and cayenne (did you know I’m Czech?), and she had to have a bite. Lacking teeth, she sucked the vinegar off and asked for more.

So, I just knew if Mama and Bebe sat down together and each had a pretty jar of chia pudding, there would be lots of smiles and many smears of pudding.

One thing I really love about this recipe is that since we start with 1 cup of chopped mango and use it all in the top and bottom layers of the pudding, we each get a 1/2 cup serving of fruit. One serving down for today, 4 more to go!

My chia pudding is super thick, almost like cheesecake. I like it like that, because my name is Christina and I have texture—ok ok, we’ve been there before. However, if you want a thinner pudding similar to tapioca, add 1-2 tablespoons of regular milk to thin it out, k?

This part is for my Mom: you probably think this recipe is weird, Mom. I get it. But go to the bulk section of Whole Foods (the same place you bought quinoa for Camille last week), and find chia seeds. Yes, they’re the same as chia pets. Moving on, you only need 3 tablespoons from the bulk bin. Don’t buy any more than that because if you hate it, you’ll have leftovers. Also while you’re there, grab another can of the full-fat coconut milk that Camille likes. And finally: I really do think you’ll like this, especially since you like tapioca pudding. It’s much healthier, because chia seeds have omega 3’s. Try it! If I can convince you to eat Ezekiel bread and drink green smoothies, chia pudding really isn’t that much weirder. Trust me? Love you!

Serves 2

Mango Chia Pudding (healthy!)

10 minPrep Time

10 minTotal Time

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Ingredients

    For the mango puree:
  • 1 cup diced mango
    • For the pudding:
  • 3 tablespoons chia seeds
  • 1 cup full-fat canned coconut milk
  • 1-2 tablespoons maple syrup (to taste)
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons extra milk, if desired
  • for garnish: bananas, coconut flakes

Instructions

  1. First, make the mango puree. Add the mango to a blender, and blend until smooth, adding water as needed. You can also use frozen mango and defrost it before blending. Set the mango puree aside.
  2. In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, and vanilla extract.
  3. Let the mixture rest for about 5 minutes to thicken. Add additional milk to thin out the consistency, if you wish.
  4. In two serving jars, layer the mango puree with the chia pudding.
  5. Cover the mango-chia pudding and chill for at least 4 hours.
  6. Before serving, garnish with bananas and coconut flakes.
7.8.1.2
1802
https://www.dessertfortwo.com/chia-pudding/

 

 

 

 

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Comments

  1. I just made my first chia pudding last week, I was skeptical at first, but I really liked it! I used coconut-almond milk, but I'm loving the idea of canned coconut milk, so creamy! I'm going to try this version for sure :)
    Reply

  2. I've been toying with the idea of chia pudding because HEALTHY, but I also have texture issues so I've never worked up the nerve to actually make it. Thanks for coming clean and making chia pudding doable for everyone. And the mango puree is definitely on point.
    Reply

    • Hah, Rebecca! We are in the same boat. I love this recipe because it makes a small serving size, so if you hate it, not much waste :) But I think you'll like it. If its too thick, add extra milk.
      Reply

  3. Sorry, I cracked up so hard while reading this post. That's the thing I love about your blog, you always found a way or two to make me grin. In South East Asia, we eat Chia with shaved ice, put it in the bottom with other things (like jack-fruit slices, grass jelly and other yummy things that I can't find the right name for it) top with syrup (many colors) and coconut milk. You know hot out there, so we just like to eat everything we could with ice :D
    Reply

    • I have had jack fruit and grass jelly! My good friend is from Vietnam, and introduced me to both in high school. And he also introduced me to Pho. I've been having a love affair ever since! You'll love this--I bought dried jackfruit for Camille's easter basket :)
      Reply

  4. I got my daughter to eat chia pudding by grinding the seeds into a powder first. She doesn't even know she's eating chia pudding when I make it that way.
    Reply

  5. I have always stayed away from chia pudding for the same reason as I stay away from tapioca pudding... That texture (slimy?) thing... I should put it in the blender???
    Reply

  6. lolz....i'm pretty sure i've had almost the same conversation with my mom regarding all sorts of "new" ingredients and where to find them at the store. she's still in the starstruck-over-quinoa phase right now. btw - still lovin' your dessert for two book in my house of two! luuurrrrrrvvvveeee it.
    Reply

  8. This look amazing! I tried to make chia pudding recently and I think failed with stirring up the separated coconut milk. The whole thing came out spotty and chunky! Is there a trick to mixing up the coconut milk before adding the chia seeds, etc? Should I blend it? Also, where did you find those adorable little pots? Love them! Thanks for the consistently delicious recipes and lovely posts/instagrams :)
    Reply

  10. I love making kheer flavored chia pudding- cardamom and cinnamon with brown sugar and coconut milk, so it tastes like the Indian rice pudding. If you're iffy about chia texture, my sweetie enjoys chia seeds in berry smoothies and juice. Since the texture reminds him of partially smashed blackberries, his brain decides that it's a good and tasty thing to add instead of an alien interloper.
    Reply

  13. I made a chia pudding years ago and couldn’t get over the texture, so I wasn’t sure about this recipe but wanted to give it a try. SO DELICIOUS!!! Thanks for sharing.
    Reply

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