Chia mango coconut pudding
The humble coconut has earned its place alongside chia seeds, blueberries and
kale as a superfood, making this recipe both delicious and rich in good oils that
moisturise the skin from the inside. The lauric acid found in coconuts is antifungal
and antibacterial, making it beneficial for gut health, while mangoes are a great
source of antioxidants, including vitamin C and provitamin A, and their alkalising
effect on the body helps to bring it back into balance.
125ml coconut cream
125ml filtered water
1/3 cup chia seeds
1 tbsp pure maple syrup
2 tbsp toasted shredded coconut/ your choice of crunchy topping
In a blender, add mango, coconut cream, filtered water and pure maple syrup and blend until smooth. Combine mango-coconut mix with chia seeds and stir well. Spoon mixture into a glass bowl, cover and chill in the refrigerator for 4 hours or until the chia seeds have absorbed the liquid. Before serving, stir once and spoon into serving dishes. Top with passionfruit, berries, sprinkle a little glow powder & finish with the toasted shredded coconut/ anything crunchy. Serve immediately.