Coconut, Mango, Banana and Chia Seed Pudding


I am finally back with my Blendtec blender and this makes me very happy.

I started making this pudding when I was at my mums and had some overripe summer fruit that needed to be used. The first time I made it I used a tin of coconut milk and had a delicious creamy surprise the second time I made it when I accidentally grabbed a tin of coconut cream instead. Who doesn’t love creamy pudding.

It is the easiest thing to make. Dump a tin of coconut cream, a mango, a banana and a pinch of cinnamon in a blender and process. You can use any other fruit you have, I have used strawberries and blueberries before but I always like to have a banana as a base and adding 1/2 an avocado also adds to the creaminess factor.

If your fruit isn’t overripe add a dash of honey or maple syrup or if you have a sweet tooth add it anyway.

Once processed pour into the dish you want to set it in.


Sprinkle some of the 1/3 of a cup of chia seeds into the bowl and stir through gently with a fork to get the chia seeds wet. I made the mistake of dumping all the chia seeds in one hit the first time and ended up with a clumpy patches in my pudding and no one wants that. Still very edible but I learnt that it is best to sprinkle in stages and fork through the smoothie mixture.


Once you have all chia seeds in the bowl, refrigerate. It usually sets in a couple hours.


I eat it in the evening for a sweet treat or have it for breakfast before I head to the gym if I haven’t had time to make a smoothie (sometimes I just don’t want to crawl out of bed when the alarm goes off).

Mum likes hers best with fresh passionfruit on top to have a sweet/tart dance of deliciousness.


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