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!
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
- In a blender, mix the Diced Mangoes and the Coconut Cream until smooth.
- Transfer into a bowl and add the Chia Seeds. Mix well.
- 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
- In a blender, mix the Raspberries, Lemon Juice, Brown Sugar and Cinnamon Powder until smooth.
- Transfer into a Pot and turn on the stove on medium heat.
- Let it reduce for about 5 minutes.
It needs to still be a bit runny.
- Let it rest in the fridge until completely cool.
To assemble the Popsicles:
- In a Popsicle Mold, pour 1 tablespoon of Coconut-Mango Chiat Base, then 1 teaspoon of Raspberry Coulis.
- Repeat until the mold is almost full.
If you put too much, it will go over when you add the stick.
- Leave in the freezer for at least 2 hours before eating
To assemble the Pudding:
- In small bowl or glass, pour some Coconut-Mango-Chia base.
- 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.
- Top with Fresh Raspberries and Mint Leaves.
- Eat straight away, or store in the fridge for a few hours.