These little pots of goodness are nourishing and tasty at the same time. They are pretty versatile too, they make a really delicate dessert at the end of a meal as they are light and refreshing but they are also great to have for breakfast. I often have a couple of tablespoons on my morning oats or add them to smoothie for added creaminess and extra goodness. Chia seeds are a bit of a superfood; similar to flax seeds they contain lots of Omega 3 and when left over night they plump up and can help to thicken liquids. I like to add turmeric to these pots too, the spice contributes to the vibrant colour and is also full of therapeutic properties (its great for the immune system).
6 tablespoons chia seeds
1 1/4 cup of fresh mango (diced)
1 1/2 cups of coconut or almond milk
2 tablespoons honey
1/2 teaspoon of turmeric
In a blender whiz up the mango pieces, coconut milk, honey and turmeric until smooth. Transfer into a separate bowl and add the chia seeds and stir until well combined.
At this stage you can either just leave the mixture in the one bowl and place in the fridge or you can transfer (as I have done in the picture) into little ramekins / pots.
Leave in the fridge overnight or for at least 8 hours. The mixture will keep for a couple of days in the fridge - best served chilled.
Little Note:
This also tastes really yummy with strawberries or raspberries. Frozen berries work well too.I really like this combination of coconut milk and mango. But instead of using coconut milk from the can I like to use this version from Rude Health which is a combination of coconut milk and rice milk so it is a little bit lighter but still with all the same goodness.
The most important part of this recipe is allowing time for the chia seeds to plump up, it won't really work if you don't leave them for long enough so just make sure you leave enough time.
Chia seeds have a bit of an acquired texture... if you are not a fan than you can add them alongside the other ingredients into the blender and whiz them up.
