Coconut, Mango and Raspberry Chia Popsicles (or pudding…)

It’s not often that you stumble upon a recipe that can be used in two completely different ways. It has been really hot in Melbourne this week and I was craving Popsicles.
Turns out, I not only got some frozen treats, I also got some pudding for my afternoon snack!

The original plan was to make simple Coconut-Mango Popsicles with Raspberries.
Even though that already sounded perfect, I thought I would add a little “extra” to make it more interesting: Chia Seeds.
For those who have used Chia Seeds before, you know that adding them to any liquid-ish element make them expand, creating a crunchy pudding.
And because it is always tempting to make waaaaay too much, why not use that extra batter for a second, completely different snack?
After tasting both, I am not sure I can decide which one I prefer…
Guess I’ll have to make it again to help with that decision!

ChiaPopsicle1

Coconut, Mango and Raspberry Chia Popsicles/Pudding

For the Coconut-Mango-Chia base:

What you will need:

  • 3 cups diced Mango (fresh or frozen)
  • 1/2 cup Coconut Cream
  • 1/4 cups Chia Seeds

Steps:

  1. In a blender, mix the Diced Mangoes and the Coconut Cream until smooth.
  2. Transfer into a bowl and add the Chia Seeds. Mix well.
  3. Put in the fridge to rest for at least 30 minutes

For the Raspberry Coulis:

What you will need:

  • 2 cups Raspberries (fresh or frozen)
  • 1/4 cups Lemon Juice
  • 1 tbsp. Brown Sugar
  • 1 teasp. Cinnamon Powder

Steps:

  1. In a blender, mix the Raspberries, Lemon Juice, Brown Sugar and Cinnamon Powder until smooth.
  2. Transfer into a Pot and turn on the stove on medium heat.
  3. Let it reduce for about 5 minutes.
    It needs to still be a bit runny.
  4. Let it rest in the fridge until completely cool.

To assemble the Popsicles:

  1. In a Popsicle Mold, pour 1 tablespoon of Coconut-Mango Chiat Base, then 1 teaspoon of Raspberry Coulis.
  2. Repeat until the mold is almost full.
    If you put too much, it will go over when you add the stick.
  3. Leave in the freezer for at least 2 hours before eating

ChiaPopsicle4

To assemble the Pudding:

  1. In small bowl or glass, pour some Coconut-Mango-Chia base.
  2. Add a layer of Raspberry Coulis, then cover with more Coconut-Mango-Chia base.
    Alternatively, you can also just mix the base with the coulis if you do not care for the layers.
  3. Top with Fresh Raspberries and Mint Leaves.
  4. Eat straight away, or store in the fridge for a few hours.

ChiaPudding

 

2 thoughts on “Coconut, Mango and Raspberry Chia Popsicles (or pudding…)

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