Mango Lassi Chia Pudding
Serves: 4-6
  • ½ cup desiccated coconut
  • ½ cup untoasted cashews - soaked in water for 30 min-1 hour
  • 5-6 dates - pitted
  • 1 tablespoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon turmeric
  • seeds from 4-5 cardamom pods
  • pinch of sea salt
  • black pepper
  • 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted
  • 3½ cups purified water
  • ¾ cup chia seeds
  1. Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away.
  2. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth.
  3. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/or more mango slices.
Recipe by Golubka Kitchen at