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Chia Pudding with Salted Coconut Cream and Mango

I know I’m very much behind the trend, but I’ve recently discovered chia seeds. These tiny seeds become one of my kitchen essentials because I can use them as a healthy substitute in a number of dishes. Also, I don’t actually need to cook them. They’re just needed to be soaked, and voila, you have a decadent pudding ready to be flavored and garnished.

Since my husband tried to cut down grains from his diet, chia seeds had become a useful ingredient to provide him with some of the nostalgic dishes that he loves like Payasum and Thai Sticky Rice and Mango.

Here is a perfect healthy alternative for Mango and Sticky Rice. Well, I’m not gonna tell you that it’s as good as the traditional one because it’s not even close. However, if you want to stay on a healthy path, there are some adjustments and sacrifices you need to do.

This recipe is pretty simple, and it’s very healthy as well. I sweeten my pudding with honey, but if you’re vegan, you can substitute it with sugar or coconut sugar. This recipe is meant to be paleo-friendly, it’s filled with the beautiful nutrients from all-natural ingredients. And if it’s not a lot to ask, I want you to make fresh coconut cream and coconut milk from scratch; the fresher the better. I’m trying to stay away from canned food, but if you don’t have an access to fresh ingredients, then check out labels and try to get the food that doesn’t have preservatives and chemicals in them.

Okay, let’s cook…

Chia Pudding with Salted Coconut Cream and Mango


(For 4 Servings)

2 cups coconut milk (Thin extract of coconut)

1 cup coconut cream (Thick extract of coconut)

5 tbsp chia seeds

2 tbsp honey or to taste (You can use coconut sugar, sugar or maple syrup as well)

1/2 tbsp tapioca starch

¼ tsp sea salt

2 mangoes- peeled and cubed


In a large jar or big bowl, add chia seeds and coconut milk, stir well, and keep aside for at least 4 hours in the fridge. I usually do this at night so I soak the seeds overnight, and in morning, I can have the pudding right away.

In a medium saucepan, add tapioca starch, salt and coconut cream, and whisk until smooth. Turn on the heat and keep it low. Stir and cook coconut cream mixture until it becomes thick.

To serve, put the pudding in a glass, and then top it with salted coconut cream and mango slices.

There’s always chia pudding in my fridge at the moment because it’s such a good snack/dessert that I can enjoy anytime. It’s light and nutritious, and I can even have this for a late night hunger strike when I write at night.


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