A cool dessert for cold winter days….simple, healthy and full of energy from Chia seeds, coconut and fruit. 

This version is vegan, dairy free and gluten free. You could use honey instead of coconut nectar and real grass fed creamy milk if you like. The gelatin is also a vegetarian brand.

I use Chia seeds in smoothies, oatmeal and desserts abundantly. In the category of superfoods  now these are rich in omega-3 fatty acids, protein, dietary fiber, and other nutrients.

I added a layer of saffron which happen to be my favorite spice purchased directly from the saffron fields of Kashmir.

The pudding consistency can be managed by adding extra milk or reducing chia seeds. You can adjust both ingredients based on the thickness and consistency you want. Mine got too thick at first so I had to add more coconut milk to soften. You want to stir the pudding a couple of times while it refrigerates to get the creaminess.

Fresh sweet mangoes would be delightful but frozen are fine too. I also found the canned mango pulp to work really well. Just ensure that there is no added sugar.

The party  Angie is hosting at Fiesta Friday is waiting for this dessert 🙂 Thanks to the  Lily @ Little Sweet Baker and Julianna @ Foodie On Board for Co-Hosting