The timing for the latest ‘Zico’ drop at my house couldn’t have been more perfect. I’d been thinking about breakfast recipes that were warming but not too filling – I hate eating too much for breakfast and then feeling sluggish for the rest of the day. I also wanted something that would remind me of warmer, sunnier weather. Hmm…
One of my fridge essentials is a batch of chia pudding. This is basically chia seeds mixed with some form of liquid – the chia seeds, like an alien lifeform, develop a layer of ooze around themselves turning the once runny mixture into something that resembles frogspawn. It took about 3 weeks to persuade my other half just to try it. Now he quite happily chows down when I serve it up. The chia seeds themselves, don’t taste of anything so take on the flavour of whatever you mix it with. They’re also high in protein, packed with omega-3 fatty acids, calcium (it’s got more than milk!) and antioxidants. I wanted to combine heat with something cooling so experimented with chia seeds and Zico coconut water and the result was a really delicate, fresh flavour. Then for the heat… it’s only right that coconut is paired with something exotic so I spent a morning playing about with mango and this is the winning combination – mango cooked with fragrant, warming spices and a bit of a kick!
It’s great for first thing in the morning and also as a pudding, especially after a heavy dinner. I love using Zico with it too – unlike coconut milk which is often used as the base for chia puddings, this is cholesterol-free, fat-free and hydrating with an element of natural sweetness. You can even make it advance and take portions with you into work. It should last for several days if kept refrigerated and in a sealed container.
It’s also vegan, gluten-free and dairy-free. Yay.
- 1/2 mango, chopped
- 1/2 tsp cinammon powder
- 1/2 tsp clove powder or 5-6 cloves
- Pinch of cayenne pepper
- Squeeze of lime
- 1/4 cup chia seeds
- 1 cup Zico coconut water
- 1/2 cup of water
- Make the chia pudding first: Stir together the chia seeds and Zico coconut water, cover and leave in the fridge overnight. The chia seeds will ooze a gel-like substance and become thicker. This is perfectly normal!
- Place the chopped mango in a saucepan and add the spices and a splash of water. Stir over a low heat, adding water as you go (you may not need all of it) for 15 minutes. Add more spices and cayenne if necessary.
- Divide the chia pudding into two bowls or cups and top with the warm mango. Eat immediately. Mmm. It also tastes good cold and is perfect for a mid-morning snack.