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Sunday, February 2, 2014

Recipe: Mango and Coconut Chia Pudding

Vegan Mango and Coconut Chia Pudding - Healthy, Gluten Free, Low Fat

Well, you know if you've been reading our latest posts or follow us on Instagram that I'm pretty much living the zombie lifestyle at the moment thanks to my low iron levels - but there has been some good news lately!

You might already know that in addition to being a coeliac, I also have a million and one food intolerances. My team of doctors hoped that they were only going to be a temporary issue and that, as my stomach would heal from the gluten damage, the intolerances would begin to disappear. And they are disappearing!! 

I can now enjoy mangoes, grapes and coconut without any issues - mangoes being one of my foodie obsessions at the moment. 

Low Fat Mango and Coconut Chia Pudding - Healthy, Gluten Free, Vegan

As my iron levels are so incredibly low at the moment - and I have at least a month to wait until an iron infusion (if I even get one) - I'm feeling pretty rubbish. I don't have the energy to do much of anything - I still walk of a morning, but only because my iron levels are also effecting my circulation so if I don't walk, I'm crippled with pain by the afternoon. My lack of energy is also the reason I haven't been posting as often - because sitting at my computer feels like a total chore. 

But I'm trying everything I possibly can to feel better! I can't absorb iron due to the damage in my stomach and my coeliac disease - but I'm still trying to eat as much iron as possible in the hopes that some will get through - or at least that a placebo effect will happen :P 

Did you know that chia seeds are full or iron?! This recipe has over 37% of your RDI of Iron just from the chia seeds. That's way more than a steak - and better still, the vitamin C from the mango will help you to absorb more of that iron.

I mean, if you need to increase your iron, you want to do it in a tasty way - right? And I promise you, this chia pudding is amazing. I ate it for lunch yesterday and even Jesse was eyeing it off. 

So let's get onto the recipe! >> 


Healthy Mango and Coconut Chia Pudding - Low Fat, Gluten Free, Vegan


Mango and Coconut Chia Pudding serves 1-2, easily multiplied
gluten free, sugar free, raw, vegan, high in iron 

3 tbsp (45g) chia seeds 
1 cup unsweetened almond breeze (or whatever milk you like best!)
~1 cup of mango*
1 tsp vanilla 
1 tbsp shredded coconut, toasted if desired 
Optional: additional sweetener if you like things sweet

Combine all of your ingredients and leave to soak in the fridge for about an hour, stirring once whilst waiting. 
If you want your pudding to come together instantly, put your chia seeds, milk and vanilla in a blender and blend until thick. 
Top with mango and shredded coconut and devour

Notes: 

  • *I just chop up a whole mango and whatever doesn't go straight in my mouth goes in the pudding :P
  • You can also use 1/2 cup coconut milk and 1/2 cup almond milk if you want to boost the coconut flavour! 

But tell me, what's the one food you are loving at the moment? 


35 comments:

  1. Hi! I love the illusion of the spirals on top. So all I have to do is use a toothpick before baking and draw a spiral on top, then add the sugar? Can you explain the technique a little more? Thank you!

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  2. Do you mix the eggs and banana in a bowl first?

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  3. Kristy @ Southern In-LawFebruary 2, 2014 at 10:13 PM

    Hi Jenn, I just mix the egg and banana in the saucepan first before turning on the heat so it saves me washing up a bowl (total laziness :P)

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  4. Kristy @ Southern In-LawFebruary 2, 2014 at 10:15 PM

    Hi Mabelle, as it says in the recipe you add your sugar to the top and then swirl the sugar mixture with a toothpick :)

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  5. Do you really find this filling enough for breakfast?

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  6. Kristy @ Southern In-LawFebruary 3, 2014 at 7:36 AM

    I actually had this one for lunch, but I've had similar versions for breakfast and they really are filling. The chia seeds are full of protein and fibre and you can certainly add some nuts or nut butter if you like!

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  7. Yum!!
    I wish I had some almond milk in the house - I'd be making this right now! I love mangoes too!
    Food I'm loving right now - dates! I took 6 out with me shopping yesterday just to munch on before/after lunch when I get peckish.

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  8. I just put a batch of these in the oven, I used the Robin Hood gf Al purpose flour, which didn't have xantham gum in it, so I added a tsp. Then i literally had to scoop them, like a cookie into the muffin tins. I tried the swirl thing on top, but I don't think they are gonna turn out... so Tragic! No go for Robin Hood gluten free Flour! I don't think I'll use it again in baking :-(

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  9. This was disgusting. Too much salt and way, way too much baking powder. I don't understand, why is there SO much baking powder?? Def will NOT be making this again and def NOT recommending it to friends.

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  10. Can you use skim milk or would that be too liquidy???

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  11. Kristy @ Southern In-LawFebruary 3, 2014 at 9:09 PM

    You can use any milk you like! Skim, almond, soy - you name it!

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  12. Marni | Love and Duck FatFebruary 4, 2014 at 7:01 AM

    Looks great. Pinned! :)

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  13. Kristy @ Southern In-LawFebruary 4, 2014 at 7:27 AM

    You'll have to let me know what you think if you make it!

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  14. Kristy @ Southern In-LawFebruary 4, 2014 at 7:28 AM

    I'm with you, dates are deeeeeelish!

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  15. Kristy @ Southern In-LawFebruary 4, 2014 at 7:31 AM

    Hmmm, does the flour call for added xantham gum when using it? Perhaps it was the added xantham gum that was the issue and not the flour, but it's hard to say! I highly recommend Orgran Gluten Free Flours, which you can buy on iHerb here: http://tiny.cc/za3pax

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  16. Would coconut flour work?

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  17. Kristy @ Southern In-LawFebruary 4, 2014 at 8:45 AM

    Hi Sarah,
    You could try it out - I'm not sure how it would affect the taste/texture/baking time though!

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  18. No it doesn't, but this flour mixture has ruined a few other things I've made also. I made a second bath using sorghum flour and tapioca starch and potato starch, the flavour was much better, only it stuck like crazy to the Papers! I will look at ur link on iherb, see its its worth it getting it send to Canada. Thank you

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  19. Kristy @ Southern In-LawFebruary 5, 2014 at 7:01 AM

    Ah! Perhaps it's just an odd match! Sometimes I find gluten free baked goods stick a little more to the papers so I often buy non-stick cases (which tend to be brown baking paper) or spray/grease the inside of the cases!


    You'll have to let me know how it goes if you buy the flours! I love iHerb and it's actually cheaper for me to buy stuff on iHerb and ship it all the way to Australia - so hopefully it's the same for you!

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  20. I have a question! Can this be made in a square baking pan? It sounds delicious, but I'm having a hard time finding ramekins and my dinner party is tomorrow night.

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  21. Kristy @ Southern In-LawFebruary 8, 2014 at 7:35 AM

    Hi Sara,
    It does work best in ramekins as they tend to fall apart a little when cutting them, however, you could certainly try baking them in a baking pan - just make sure you grease and/or line it with baking paper :)

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  22. Meena Rehana SomwaruFebruary 15, 2014 at 8:53 AM

    Great recipe..I tried it and it wasn't bad...but I need to tweak it a bit to taste a little more "chocolatey". Any Ideas? :)

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  23. Kristy @ Southern In-LawFebruary 15, 2014 at 12:12 PM

    Hi Meena,
    It may have been the cocoa powder you used as some are stronger than others. Next time just use a little bit more! It's quite a rich chocolatey flavour.

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  24. I used Hershey's unsweetened cocoa powder... Funny thing, after it cooled in the fridge and was frosted ( I made vegan white icing)...it tasted pretty good!...I did taste a hint of applesauce though...that's what I really want to tweak. Other than that, I loved this recipe. So any other ideas to help, I'd appreciate it. And by the way, I found your site by pure accident and glad I did...it's a beautiful page and I'll be coming back!:)
    *Photo of your recipe!...I also made two mini-hearts cake.*

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  25. Kristy @ Southern In-LawFebruary 15, 2014 at 4:44 PM

    Hey Meena, the cake looks great! We definitely prefer the cake cold but I've never had anyone say they could taste the applesauce! It's a family favourite and many of our friends make it too as they can't believe it's healthy.


    Are you used to really sweet baked goods? That may be the issue as this cake doesn't use much sugar at all so can be a little different if you're not used to it.

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  26. Maybe I'll use a little less applesauce next time?:)...My cake doesn't look like your cake photo but I really enjoy it and will definitely use it again! Thank You.:)

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  27. Just made these and they are delicious!!! I used coconut milk, coconut sugar, and 1 1/2 cup oat flour and 1/2 cup millet flour.

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  28. The batter was delicious! I used all oat flour and i used rice milk. I also put in a squirt of agave nectar instead of the sugar. They turned out reallllllly and not done all the way. so i would love to try this again sometime altering it to work better for my style.

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  29. I LOVE this recipe!!!! I have changed a couple things but nothing too big. I just started a healthy food blog (I live in Mississippi and have a burden to help people here have a healthy lifestyle) and would really like to post this recipe with my alterations and give you full credit for creating it. Would you be ok with that??

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  30. Kristy @ Southern In-LawApril 30, 2014 at 3:42 PM

    Thank you, Jenn! You are more than welcome to share the recipe on your blog - be sure to send me a link so I can check it out and spread the word about your blog! xx

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  31. Fantastic! Thanks so much Kristy! I'll send you a link when it's all done. :)

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  32. http://heathlyhappyhome.blogspot.com/2014/05/healthy-melt-in-your-mouth-chocolatey.html



    Here's my version of your awesome recipe. Let me know if this is fine with you :)

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  33. Hiya! If I were to substitute the flour for Gluten Free Self Rising, would I still need to add the Baking Powder/Soda? :) Really looking forward to making these, thanks!!

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  34. Hey Lucy,
    We often use gluten free self raising flour instead of plain flour and keep the recipe the same (still adding the baking powder/soda) as it gives the cake a little extra rise (which GF baked goods so often need!).

    If your gluten free self raising flour does have a bit of a baking soda taste (as many do), only use a pinch of baking soda. Most of the rise in this recipe comes from the baking powder so it's not too much of an issue to skip that out! xx

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  35. Hmmm, definitely going to give this a try!

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