Nolan has always been really good at eating everything I make for him, but he LOVES this! Like seriously....this kid shoveled this pudding in his mouth as fast as possible. When his spoon wasn't doing the job, he used both of his hands while saying "Mmmmm!" and "YUM!" between each bite. It was adorable and messy!
The recipe originated from Dessert for Two. Christina has become my go-to source for out-of-the-box ideas for baby food. She has a whole section on her website devoted to baby food which is awesome. I love seeing her Instagram and Snap-Chats for ideas! Such a great blog!
The chia pudding is creamy, coconut-ty (real word?) and perfect by itself. But with the strawberry-mango fruit puree mixed in, it adds great fruity flavor and an extra serving of fruit in my little guys diet. Win-win! The combinations of fruit to add the pudding are endless: Mango-Pineapple, Strawberry-Banana, Raspberry, Mixed Berry, Tropical Fruit Blend, Peach, etc.
Strawberry-Mango Coconut Chia Pudding
Servings: 4
- 13.5 ounce can Coconut Milk
- 1/4 cup Chia Seeds
- 2 tablespoons Pure Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1/2 cup frozen Strawberries, thawed (or fresh)
- 1/2 cup frozen diced Mangos, thawed (or fresh)
In a bowl, whisk together the coconut milk, chia seeds, maple syrup and vanilla extract. Divide the pudding into 4 different serving dishes, set aside. In the bowl of a food processor or with an immersion blender, puree the strawberries and mangos until smooth. You may need to add up to 1/4 cup of water to get the desired consistency. Divide the fruit puree over each of the coconut chia seed pudding dishes. Cover the pudding and chill overnight (or 6-8 hours). Enjoy!
Recipe Inspired & Adapted from: Dessert for Two
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