As a child, I remember going to dim sum, so delighted with the swarming carts carrying plates on plates of delicious delicacies. But what delighted me the most were not the bronzed cha siu buns or the soft, chewy cheung fun (thick rice noodles).
I just wanted the mango pudding.
And it wasn’t even that good. Gelatinous and with a weak mango flavor, I’m not sure what my 10 year old self was thinking. Maybe it was the idea of dessert —which I never ate at home— that excited me more than the actual taste of it. Now grown up, I know better. And I know better than to try to recreate dim sum mango pudding just for the nostalgia factor. Instead, I made my own version of the mango pudding that I so adored, which came to existence in the form of a mango coconut chia pudding. Not only does this chia pudding burst with bright mango flavor, it also comes with the added bonus of creamy, fragrant coconut milk (if you didn’t know already, coconut and mango are always better together).
And what about the chia seeds?
Trust me, I didn’t add them solely in the name of health. Chia seeds are a easy way of thickening liquids without having to deal with the lengthy process of cooking down starch or blooming gelatin. Cooking down the mango pudding would also have the side effect of altering the fresh flavor that I desired so much. So, chia seeds it was. And this means that not only is this pudding good enough for dessert, it’s also wholesome enough to serve as breakfast, topped with more mango, coconut flakes, and maybe some granola if you’re feeling fancy!
mango coconut chia pudding
- 1/2 cup coconut milk or 2 tbsp coconut cream + 1/2 cup water
- 1 small mango (about 3/4 cup worth of cubed mango)
- 1 tsp honey
- 1/4 cup chia seeds
- pinch salt
- more mango as topping
In a blender, blend the coconut milk, mango, honey, and salt together until smooth. Pour into a separate bowl and whisk in the chia seeds until evenly combined. Refrigerate for at least 2 hours, until thickened.
To serve, top with fresh mango and coconut flakes.