Vegan Mango Pudding

 

 

 

Chia seeds are not just for your favorite planted pet anymore.  These versatile little guys are full of protein  omega-3’s and a whole list of vitamins and minerals.  They can replace eggs in any recipe that calls for one (just put 1 tbls of chia seeds in some water and watch them gel up in about 5 minutes)  Plus they have an added bonus of helping the body detoxify.   The gel, much like the type found in okra and aloe, helps toxins that are not water soluble find a way out of your system.  This “pudding” is super easy to make and is so yummy you might even forget that its a health food!

 

Mango Chia seed Pudding:

 

• 6 mangoes, peeled and seeded
• 1 1/2 cups coconut milk (not the can kind, the one sold by the almond milk)
• 1 very ripe banana (I used an old one I had in the freezer)
• 1 1/2 cups coconut water
• 6 tbls chia seeds
• Bob’s Mill dry coconut shavings

 

Put the  coconut milk, banana, and 3 mangoes in a high speed blender or food processor.  Remove to glass jar or other container with a lid and add the coconut water and chia seeds.  Put the lid on and shake it up.  Now take the 3 remaining mangoes and roughly process them, you want them to be a bit chunky.  Add in the chia seed mixture.  Let sit overnight in the fridge, in the morning it should be the consistency of pudding.  When you’re ready to eat, sprinkle the coconut on top and enjoy.

 

This has a texture of tapioca, and its very sweet without the need for any sugar.  This is so healthy, it can even be used as a breakfast food!  The chia seeds help stabilize blood sugar, preventing cravings while keeping you energized and full all day.  Try serving this to your picky toddler, who if they are anything like mine, loves pudding and hates everything else.