by Malu Trehan
Here’s a dessert that will take you on a vacation without leaving your home. Mangoes are high in beta carotene, coconut milk has medium chain triglycerides (MCT) which fuels the brain, and chia is loaded with omega 3. How can you go wrong with this treat?
2 ripe mangoes, cut into chunks
½ 14 oz can coconut milk (full fat)
1 Tbsp maple syrup
3 Tbsp chia seeds
¼ tsp ground cardamom seeds
1 Tbsp shredded coconut flakes
Combine mangoes, coconut milk, and maple syrup in a blender or food processor. Blend until smooth.
Add chia seeds and pulse to combine but don’t blend it. We want the chia seeds intact.
Spoon mixture into ramekins or small bowls, cover and refrigerate for at least 30 minutes.
Top pudding with coconut flakes and cardamom and serve.