Coconut Chia Seed Pudding with Mango and Banana Puree

Chia seeds are rich in omega-3, calcium and phosphorous. These seeds are great for breakfast and dessert. It hardly takes 10 minutes to make this treat. And what better time to pair with mangoes.

INGREDIENTS:

• 1/4 cup chia seeds
• 2 cups milk (1 cup coconut milk and 1 cup full fat milk)
• 2 tbsp honey

For the Mango banana puree:

• 3 alphonso mangoes (2 to be pureed and 1 to be used for decoration)
• 3 small bananas or 1 big one
• Lime – 1/2

Steps to make the pudding:

Let the chia seeds sit for 2 minutes soaked in the milk and coconut milk until it begins to form a porridge like consistency. Give it a good mix with a fork or a whisk as chia seeds tend to clump. Let it sit overnight in the fridge preferably . If you are running out of patience allow the chia to swell and sit for a minimum of 2 hours at least, in the fridge. 

To make the puree:

Blitz all the flesh from two mangoes and the bananas with a squeeze of lime and no water. Store in an airtight container in the fridge.

To assemble the pudding:

Pour the puree onto the bottom of a glass and spoon in the chia pudding. Top with mangoes cut small to be used as garnish and a mint leaf to make it look pretty.

Tips for the pudding:

• Chia seeds swell up so if you find it too thick you can loosen the consistency by adding more milk.
• You can add granola for the crunch element
• Compotes and berries can also be used
• Drizzling maple syrup is also an option
• Yelaki is the type of banana I used