Autumn begins, which means goodbye mangoes. Fruit vendors in India no longer stock those mounds of sweet-smelling heaven. Chia mango pudding is filed for use during the next mango season. Meanwhile I switch loyalties to this lovely dried cranberry banana chia pudding.
- Chia seeds – 2 tablespoons
- Milk – 1 cup
- Bananas – 1
- Dried cranberries – 1 tablespoon
- Fresh coconut – 10 1-cm cubes
- Almonds – 5
- Honey – to taste
Prep the night before:
To two tablespoons of chia seeds, add a cup of milk. Stir well so that no lumps are formed. Add honey to taste.
Place the chia-milk blend in a lidded container and refrigerate overnight.
Place five almonds in a cup of water. Let the almonds soak overnight.
When it is time to serve:
Cut fresh coconut into 1-cm cubes. Place coconut cubes and soaked almonds in the grinder. (I do not skin the almonds – the skin gives you added nutrients.) Grind to flakes or coarse paste.
Peel the banana and slice it into disks.
Add banana slices, dried cranberries and the coconut-almond mixture to the refrigerated chia seed pudding.
Serve dried cranberry banana chia pudding immediately.
- Texture of chia seed pudding too gooey for your liking? Try this: blend the chia-milk mixture after chilling before mixing other ingredients into the pudding.
- In case you thought so: chia seeds and basil seeds are not the same! See Chia Seeds vs Sabja Seeds: How They Differ.
- Looking for more ways to use dried cranberries? Try green beans with roasted nuts and dried cranberries.