If you’re anything like me, you would have heard the recent hype around chia seeds, and envisioned a green hedgehog in an infomercial, circa 1992. I still get funny looks when I mention that I use chia seeds in a variety of things (including a pretty awesome vegan bread recipe!), but you know what? Just try them, and I promise you won’t be disappointed.
Chia seeds go well in many things, but what made me fall in love with them was, obviously, a dessert item (the way to my heart is through my sweet tooth). They are versatile in so many types of pudding (sometimes plain cocoa is all I need), but this tropical one feels right for summer. It’s fresh and hearty, but satisfies that sweet craving that I know I get at least 5 times a day. This recipe is specifically dedicated to my friend Lauren, who shares my passion for chia seeds and wants to venture into new recipe terrain!
What you need:
- 1 tbsp. chia seeds
- 1/2 cup coconut milk
- 2 tsp. coconut flakes (sweetened or unsweetened, your choice)
- 1/2 mango, chopped
- 1/2 tsp. – 1 tsp. pure maple syrup
Mix it all together and let it sit in the fridge for a few hours, or overnight (sometimes I make them in the mornings right before work, and they’re ready to enjoy by lunchtime). Devour and wonder how you ever lived without it!