This pudding is deliciously smooth, rich and fragrant. What a beautiful and healthy dessert, rich in omega 3 omega 6, protein and fibre. I dish this up as a dessert with sliced fruit and also fill reusable pouches for lunch boxes. There’s never any left over. My cherubs love to help make this.
In a blender, blend for 5 minutes (with liquid and mango added first):
2 cups frozen mango
1 x 440 gm tin full fat coconut cream
2 rounded dessert spoons of coconut sugar (if required, can omit)
2 heaped tbsp desiccated coconut
4 rounded tbsp chia seeds
After this mixture has been blending for about 5 minutes, top up to approximately 2L mark of your blender with soy milk. Scrape any chia seeds free that are stuck to the side of the blender. Blend for another 5 minutes, until thickened.
Spoon into a serving dish and refrigerate for at least an hour. Serve topped with sliced fruit. For lunch boxes, pour into reusable pouches. The amount in this recipe makes 6 x 200 ml pouches and a small serve for one.
I use 200 ml pouches because both Dad and the children take them for lunch. Yum!
This is hands down the easiest way I make rice pudding.
While making dinner I cook a double batch of rice using the absorption method. I prepare rice for the main meal and make a dessert in one saucepan. It only takes an extra 5 minutes.
The bonus is that it is quite healthful so I pack a little serve for lunch boxes.
Add 2 cups of white rice to a large saucepan. Top with 3 cups of boiling water. Stir to separate grains. Cover and bring to the boil. Boil for 5 minutes. Stir rice and cover again. Cook for another 5 minutes on very low heat. Turn off and let stand with lid on for 5 minutes. Your rice base is done.
I then portion it into our family’s dinner bowls and keep a little extra in a glass dish for later.
To make the pudding, roughly level out the remaining rice in the saucepan. Don’t pack it down. Top with full fat soy milk 2 – 3 cm above the level of the rice. Add 2 tsp vanilla extract. Add maple syrup to taste, bearing in mind that it won’t taste as sweet when it’s cold. Stir on low heat for a couple of minutes to combine flavours. Transfer to a glass serving dish to thicken.
If it seems too liquid, don’t worry. It will thicken as it cools.
This is very nice with vanilla poached pears, warm or cold.
This is my favourite, go to pudding recipe. My toddlers sit on the kitchen bench and make it. As usual, this is the combination of a few recipes off the internet. Chia seeds are around 20% protein and very nutritious. I pack this pudding as a treat in lunch boxes and serve it to soothe sore little throats. Now I buy chia seeds by the kilo!
2 1/2 cups liquid – can of coconut cream plus remainder made up from soy milk
1/3 rounded cup chia seeds
1/2 cup desiccated coconut
2 or 3 tsp vanilla extract
2 tbsp maple syrup/agave nectar
Pinch of salt (small)
1. Whisk all ingredients together in serving dish (I use a Pyrex dish with plastic fitted lid).
2. Cover and refrigerate for at least 4 hours (best overnight), stirring occasionally.
Top with chopped, seasonal fruit or by itself. It doesn’t last long in our house, no matter what it is served with.
You can substitute the vanilla extract for vanilla paste or the scraped seeds of a vanilla pod.
These photos show a dark agave and black chia seed mix, hence the deep colour. Using white chia and maple syrup results in a paler colour.
I have ditched dairy so learning about dairy free inclusions to my favourite recipes! Wish me luck.