Chia Pudding with Mango, Strawberries and Coconut

Today was perfectly beautiful. The breeze was cool, the sun was warm…everything is so green from all the rain we’ve been having. It was one of those days that make you wish you could stick it in a bottle and save it for a stifling August afternoon.

No, I’m not even going to think about August. August doesn’t exist – not here, not now, not for me.

Instead, I’m going to think about Chia Pudding.

I mentioned this in my last post and I wonder about your reactions…did it sound terrible? Or are you just waiting for the recipe?

I hope you want the recipe because that’s what I’m giving you this fine evening. It is so SO good. And after you taste it you will never believe that it has no dairy, no gluten and no processed sugars.

It is so easy… and fast…and it looks good too.

Gee, it sounds like I’m trying to talk you into something, but I know you already want the recipe so here it is.

Chia Pudding with Mango, Strawberries and Coconut

1 8oz. package pitted dates

1 – 13.5 oz. can coconut milk

13.5 oz.  water

2 t. vanilla

1/4 c. chia seeds

1 carton strawberries, de-stemmed, washed and diced

1 mango, peeled and diced

1/4 shredded unsweetened coconut

Combine dates, vanilla, coconut milk, water and chia seeds in a food processor or blender. Pulse until combined – it won’t be quite smooth, but you’ll want the dates well blended – pour into a bowl and chill.

EDIT: Some people have had trouble with the pudding coming out too watery. I recommend, 1 – chilling your coconut milk before using and draining the watery liquid (simply poke a hole in the solid cream and drain over the sink), or 2 – going easy on the water until you can gauge what the consistency will be. Keep in mind that the chia seeds absorb the liquid, so it thickens as it chills.

Variations -

Christy commented below and left some great ideas – “I used dried figs, goji berries, apricots and prunes for the fruit ( it gave the pudding a beautiful apricot color),I also added a few dashes of cardamom.”

To satisfy a chocolate craving, add 1/8- 1/4 c. cocoa powder.

For a “less mess/less dishes” variation, use maple syrup or honey in place of the dates and water and stir together with a spoon. 

Anyone else have tasty variations? I’ll post them here. :D

Toss together fruit and coconut. Serve atop the pudding and garnish with mint leaves if you like.

Oh! And isn’t this bowl so cool? My sister, Sage, made it. I have such talented sisters. I hope someday to have an entire kitchen furnished with Sage’s pottery and Tera’s glass.

Anyhow, do let me know what you think if you try this recipe out. I think you’ll like it.

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27 thoughts on “Chia Pudding with Mango, Strawberries and Coconut

      • I made the Chia pudding last night! :) Substituted the mango(had a run-in with a bad mango several years ago and haven’t been able to eat them since ;) ) for fresh pine-apple! I was surprised the pudding wasn’t crunchy with all the seeds!

      • Ditto with Grace! :) She was putting it nicely when she said “not as firm”… My batch was really runny… still trying to figure out what I did wrong. I really liked the flavor(taste like just like vanilla pudding)! Me and my sisters are VERY hearty eaters so a couple bowls of your chocolate ice cream would be more “dessertish” and the pudding more of a mid-day snack for us! ;)

        • Haha! I see. :P Hmmm…I can’t understand why it would have been really runny for you. Maybe it was the brand of coconut milk. I’ll have to try again and see what happens.

  1. Is the texture crunchy, or is it like Tapioca? I’m mentally rolling this over my taste-buds and they’re not 100% sure yet. I’m going to make Rachel try this soon.

      • I was so pleasantly surprised by the flavor and the fact that chia seeds are so tiny (confession: I don’t think I had ever seen a chia seed before this dessert). I would probably eat it again as a fruit dip (Rachel’s was not as firm as yours) and have a bowl or two of your Best Ever Chocolate Ice Cream for dessert.

  2. This is a delicious way to use chia seeds! I used dried figs,goji berries,apricots and prunes for the fruit ( it gave the pudding a beautiful apricot color),I also added a few dashes of cardamom. Thanks for helping me keep my dessert loving vegan/gluten free boyfriend happy and healthy. Cheers, Christy

    • Hi Christy!
      I love your additions to the pudding. I’ll have to try the fruit in my next batch. The color is one thing that was not that appetizing, so I’m excited about that. :) If you all are chocolate lovers, it’s fantastic with cocoa powder in it, too. :D
      Thanks for commenting!

        • Ha3! Oh my word! :D Yes! You have discovered the solution to the problem! Perhaps I should edit my entry to specifically specify 13.5 oz. of pure, cold tap water…
          I shall this minute, to prevent any further confusion AND chia pudding disasters!
          Thank you, dear friend! Your astound me with your brilliance!
          (Not really…I always knew you were brill. Maybe you should take up Kitchen Science? :P )

  3. Pingback: Date Sweetened Chocolate Chip Cookies | Stir It Up!

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