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!
Hi! It’s been a long time since I’ve posted on my blog so I thought this one should be full of lunchbox ideas. I am a working mum and I highly value healthy home made food for my children. I make a lot ahead. We even have a box in our freezer called “the bakery” and I’m reminded if it’s running low! We use cooler bags with small containers generally. We also have a stainless steel lunchbox for my eldest used in place of all the containers. Maybe you might enjoy incorporating some of these lunchbox components.
Lunch boxes are always packed the night before and everything put in the fridge for morning. It’s the only way I have found that works in our house.
Here are some ideas below that I regularly use and my children love. The photos aren’t always great because I assemble the lunches at night – no pinterest worthy photos here, just basic, healthful food to fuel growing bodies 🙂
Baked tofu, cheese and vege sticks.
Creamy soy milk jelly pots.
Dairy free, egg free “cup cakes” (date and apricot is a yummy combination).
Free range egg and spinach wholemeal sandwiches.
Coconut and vanilla chia pudding.
Wholemeal, dairy free scrolls.
Celery boats with dairy free cream cheese and sultanas.
Crackers with cream cheese and vegemite.
Yoghurt topped with fresh fruit.
Zucchini slice, cherry tomatoes and pepitas.
Savoury vegetarian muffins (insect shaped silicone molds have proven very popular).
Stemed vegetables with yoghurt dip.
Pasta salad with creamy sauce or plain with fresh vegetables mixed through.
Oven baked pita bread with hommus topped with peas.
Steamed corn on the cob.
Avocado splashed with lemon juice (slice in skin for easy scooping).
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.