Please tell me that summer isn’t completely over quite yet! (I know. These are merely champagne wishes and caviar dreams.) I’m not quite ready to let go of those warm, bursting-with-juices tomatoes and sun-ripened peaches that taste like honey, lemon and sunshine mated and had a scrumptiously fuzzy baby.
So indulge me, please, cause my sunburned arms are gripping onto summer until I see those last rays disappear in the sky on September 22nd…or until I can’t find fresh mangoes in the store anymore.
Speaking of mangoes, let’s talk chia seed pudding.
In case there is any lingering doubt in your mind, Yes. Chia seeds are the very same ch-ch-ch-chias that sprouted those furry green Trump toupees on tiny terracotta heads. Little did you know, that the intoxicating jingle that infiltrated the most private corners of your head so many years ago would turn into a pudding that you would pound by the spoonful.
Don’t be afraid. It’s so good. Kinda like a tropical, rich ‘n creamy tapioca – but without the heaping side of guilt.
Just eat it!
Mango Chia Seed Pudding with Toasted Coconut
Prep Time: 1 hour
Serves: about 4
1 (13 1/2 ounce) can light coconut milk
2 tablespoon regular coconut milk
1/3 cup chia seeds
3 1/2 tablespoons honey
1 mango, peeled, pitted, and diced into 1-inch chunks
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup blueberries
1/4 cup toasted coconut flakes
Drizzle of honey (optional)
In a bowl combine the light coconut milk, regular coconut milk, chia seeds, honey, salt and vanilla. Stir until completely
combined. Cover and refrigerate for 1 hour or more.
Mix the diced mango into the chia pudding.
Serve the pudding topped with toasted coconut, fresh blueberries and an extra drizzle of honey to gild the lily.
Okay. Now I’m ready. Right after I eat just one more mango.