- Gluten-free, Vegan, Packed with Multi-vitamins and minerals!
- Retains body’s moisture and regulates electrolyte balance
- Great source of dietary fibre
- No Refined Sugar
- Takes less than 20 minutes to make!
- Tastes divine!
Introducing… Coconut Mango Carob Chia Pudding
(1) 20 grams of coconut cream
(2) 1/2 mango
(3) 1/2 tablespoon of chia seeds
(4) 1 tablespoon of carob chips or 2-3 tablespoon of carob powder (it depends on how thick you want the texture to be, add more carob chips/powder if you want the texture to be thicker)
(5) c. 10 grams of unsweetened almond milk
(6) Himalayan Salt
(7) Stevia/Coconut Sap Sugar
Preparation (Takes less than 20 minutes to make!):
Slice mango in half past the seed and slice flesh without breaking the skin. Scoop out slices (2). Put aside.
Put (5) in pan/pot and simmer till hot. Add (4) and stir till it melts with (5). Once the mixture is smooth, set aside.
Pour mixture into a cup. Then put (3) into mixture.
Put (2) – sliced and scooped – above mixture. Add (1) and a pinch of (6).
If you want the pudding to be sweeter, add a pinch of (7).
Put pudding into freezer and freeze for 10 minutes till it is cold. Once its cold, its ready to be served. If you want the pudding to be hot, you can save time and just eat it right away without freezing it!
Carobs are high in protein, contain tannins that are rich in gallic acid. Gallic acid acts as an antioxidant and helps to protect cells from oxidative damage. Carobs are also vitamin & mineral powerhouse containing Vitamin B2, Vitamin B, Vitamin A, potassium, magnesium. Carobs are also rich in insoluble fibre, helping our digestive system.
Carobs also tastes like chocolate (arguably better), and is an alkaline food, helping us balance our acidic levels.
Why Chia Seeds?
Chia is the richest plant based source of Omega 3, dietary fibre, protein, vitamin, and antioxidants. It also contains a right ratio of amino acids and essential fats.
Once chia seeds soak in the carob mixture, they will dissolve into the water, creating a substance that looks like gelatin. This gel substance is believed to slow the conversion of carbohydrates to sugar, helping with endurance and metabolic rates. This is probably why Dr. Perricone stated that indigenous population in Central America would use chia to sustain their energy and blood sugar levels so that they could sometimes run over 100 miles in a few days.
Chia seed is also believed to have hydrophilic properties, prolonging hydration, helping retain moisture and regulating the body’s absorption of nutrients and electrolyte balance.
Moisture is *uber* important to our body especially if you work out and sweat a lot. You need to retain moisture in order to regulate your body’s temperature and transport nutrients and waste throughout the body. Moisture is also crucial to beautiful and youthful skin, can regulate skin’s oil and prevent wrinkles.
Vitamin A and C have great antioxidant properties for beautiful skin. I love eating mangoes after a day in the sun kitesurfing because the vitamins A and C really help my skin recuperate.
I personally love the big red mangoes because they are very sweet and succulent.
Mango is a great complement to this recipe because of its succulent texture. Taking a bite of the mango slice with the carob mixture is heavenly. The coconut cream with Himalayan salt on top of the mango makes this pudding a bit like Thai sticky rice. The coconut cream melts perfectly with the mango, and the salt adds a bit of “zing” to the taste. While the lingering taste of mango complements the chocolate-carob taste, the chia seeds offers the carob mixture a bit of a crunchy sensation… try it 🙂 Its orgasmic!
How was your “O” experience with this recipe?
Please leave a comment or question below!
Thank you for reading and contributing here.
P.S. If you don’t like mangoes, try using banana instead! It’s also packed with potassium and prevents muscle cramps!