Chai Coconut Mango Creams Recipes

MANGO COCONUT CHIA PUDDING

Mango Coconut Chia Pudding image

This makes the perfect breakfast or midday snack. Move over, silly little chia pets, chia seeds are loaded with nutrients and meant to be eaten!

Provided by France C

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 1h10m

Yield 2

Number Of Ingredients 5

Ingredients

1 mango, peeled and diced
⅔ cup unsweetened coconut milk beverage (such as Silk®)
1 tablespoon maple syrup
2 tablespoons chia seeds
2 tablespoons unsweetened coconut flakes (such as Bob's Red Mill®), divided

Steps:

Mash half of the mango in a bowl with a fork or puree in a food processor to desired consistency.
Whisk coconut milk beverage and maple syrup into the mashed mango; stir in chia seeds and 1 tablespoon coconut flakes. Cover and refrigerate until thickened, at least 1 hour.
Divide pudding between 2 bowls and top with diced mango and remaining coconut flakes.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 34.1 g, Fat 9 g, Fiber 5.8 g, Protein 2 g, SaturatedFat 6 g, Sodium 9.3 mg, Sugar 17.5 g

CHAI COCONUT & MANGO CREAMS

Chai coconut & mango creams image

Vegan, dairy, gluten and nut-free - and delicious - this fruity, delicately spiced dessert will go down a storm at any dinner party

Provided by Cassie Best

Categories Dessert, Treat

Time 50m

Number Of Ingredients 14

Ingredients

4 allspice berries
4 cardamom pods
1 cinnamon stick
3 cloves
1 vanilla pod , split, or 1/2 tsp vanilla extract
2 x 400ml cans full-fat coconut milk
200g caster sugar
a little vegetable or sunflower oil , for greasing
1 ripe mango , 1 cheek cut into small dice and set aside to serve, remaining 140g/5oz roughly chopped
juice 0.5 lime
4 tbsp agar-agar flakes
2 crinkly passion fruits , to serve
mint leaves , to serve
toasted coconut shavings , to serve

Steps:

Put the allspice berries and cardamom pods in a large saucepan. Use the end of a rolling pin to gently split open the cardamom pods and crack the allspice into a few pieces. Add the remaining spices, coconut milk and 140g of the caster sugar to the pan. Set over a gentle heat and simmer for 5 mins. Cool, then chill overnight.
Grease 4 x 200ml pudding moulds, ramekins or pretty glasses with a little oil (you can skip this if you don't want to turn the creams out once set). Put the remaining sugar, mango, and lime juice in a food processor and blend to a purée. Sieve the purée into a saucepan, sprinkle 1 tbsp agar agar flakes over the surface and leave to stand for 5 mins or until the agar agar has dissolved. Stir the agar agar into the purée and bring to a gentle heat, then simmer for 3-5 mins, stirring now and then, until the purée has thickened slightly. Divide between the moulds and chill for at least 2 hrs or until set.
Sieve the infused coconut milk into a clean pan and discard the spices. Sprinkle over the remaining agar agar flakes and leave for 5 mins until the agar agar has dissolved. Heat gently for 3-5 mins, stirring now and then. Divide the mixture between the moulds and chill for at least 4 hrs, or overnight.
To serve, dip the base of each mould into hot water for 10 secs or so, then turn out onto a plate. Top each dessert with a little chopped mango, some passion fruit seeds and a small sprig of mint, then sprinkle the coconut flakes around the plate.

Nutrition Facts : Calories 626 calories, Fat 37 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 64 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein

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