This original recipe combines the richness of coconut with smooth ripe mango. Chia seeds add texture as well as antioxidants and omega 3s. Note: Mango can be added in chunks or puréed and stirred in. Bon appétit!*
Makes 4 servings
1 cup coconut cream
1 teaspoon pure vanilla extract
1/2 cup agave maple syrup or monk fruit sugar
1/2 teaspoon Himalayan salt
1 heaping cup of fresh or frozen mango chunks
3/4 cup chia seeds
1 cup organic shredded unsweetened coconut
2 cups coconut milk cacao nibs, for garnish
1. Warm up coconut cream, vanilla, syrup and salt in an 8-quart sauce pan. Do not let it come to a boil.
2. Remove from heat, then whisk in the chia seeds slowly and steadily along with the shredded coconut. Gently whisk in the coconut milk and mango purée or chunks.
3. Transfer into 8-oz. containers. Garnish with cacao nibs. Refrigerate. Serve once thickened, about an hour.
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