This golden-hued pudding celebrates tropical indulgence and wholesome nourishment. Creamy coconut cream infused with fragrant saffron forms the luxurious base, while chia seeds add a delightful texture and a nutritional boost. Sweetened naturally with honey and layered with juicy chunks of ripe mango, this dessert is both refreshing and satisfying. Light yet rich, it’s perfect for warm days or as a guilt-free treat any time you crave something exotic and comforting.
Ingredient Tips
- Use Coconut Cream for Extra Richness
Coconut cream is thicker and richer than coconut milk — perfect for a decadent, velvety pudding. If it’s very thick, you can thin it slightly with water or coconut water to help the chia seeds hydrate evenly. - High-Quality Saffron
Steep saffron threads in 1 tablespoon of warm water or coconut cream for 10–15 minutes to extract full flavor and color before mixing into the pudding base. - Ripe, Sweet Mangoes
Choose juicy mangoes like Alphonso or Ataulfo. If your pudding is very rich due to the cream, the mango adds brightness and balance. - Raw Honey or Maple Syrup
With the richness of coconut cream, a touch of floral honey or maple syrup helps lift and sweeten without overpowering. - Fresh Chia Seeds
Chia will thicken the coconut cream base beautifully. Stir well at the start and again after 15 minutes to avoid clumps.
🥄 Technique Tips
- Hydration Time is Key
Let the mixture sit for 15 minutes, stir again, then refrigerate for at least 4 hours or overnight for full chia absorption. - Adjust Thickness if Needed
If the pudding becomes too thick (common with coconut cream), loosen it with a splash of coconut water or plant-based milk before serving. - Layer with Mango Last
Fold or layer mango chunks just before serving to keep them fresh and juicy against the creamy pudding. - Garnish Smartly
Toasted coconut flakes, saffron threads, and pistachios make a perfect contrast to the creamy texture. - Serve Chilled
The richness of coconut cream is best enjoyed cold — chill all components before assembly.
Ingredients
Instructions
- Instructions:
- Infuse the Saffron:
- Infuse the Saffron:
- In a small bowl, warm 1–2 tablespoons of the coconut cream (not hot, just warm enough). Add the saffron strands and let them steep for 5–10 minutes to release their color and aroma.
- Mix the Base:
- In a mixing bowl or jar, combine the remaining coconut cream, saffron-infused cream, chia seeds, and honey. Stir well to mix everything evenly.
- Let it Set:
- Cover and refrigerate the mixture for at least 4 hours, or overnight, until it thickens and the chia seeds absorb the liquid.
- Stir Before Serving:
- Once set, stir the pudding to ensure a smooth texture.
- Serve & Garnish:
- Spoon the pudding into bowls or glasses. Top with fresh mango cubes.
- Optional Enhancements:
- Add a few extra saffron strands or a sprinkle of chopped pistachios for elegance and crunch.
Some more mango recipes you can try
Coconut Mango Marshmallow Fluff Parfait
Eggless Mango Cake with White Chocolate Ermine Frosting.Eggless Baked Mango Cheesecake (with a twist)
Try and let me know how it went.
Love
Narsis
