It's not often that you stumble upon a recipe that can be used in two completely different ways. It has been really hot in Melbourne this week and I was craving Popsicles. I made a Coconut Raspberry & Mango Chia Popsicles base but turned out, the leftovers were also perfect as a pudding for an afternoon snack!
The original plan was to make simple Coconut-Mango Popsicles with Raspberries. Even though that already sounded perfect, I thought I would add a little "extra" to make it more interesting: Chia Seeds.
For those who have used Chia Seeds before, you know that adding them to any liquid-ish element make them expand, creating a crunchy pudding.
Using Coconut Cream as a base gave the popsicles a really nice an creamy texture that resembles Ice Cream. For a fruitier, sorbet-like option, you can also check those Peach and Blueberry Popsicles!
And because it is always tempting to prepare waaaaay too much food, why not use the extra batter for a second, completely different snack? I used the leftovers to make Chia Pudding that were just as equally delicious as the Popsicles.
The Puddings are perfect for a light breakfast or as a healthy afternoon snack. I love how versatile Chia Pudding are and the many combination you can try to make, like this Coconut Chia Pudding with Raspberry and Mint Granita. After tasting both, I am not sure I can decide which one I prefer...
Guess I'll have to make it again to help with that decision!
Vegan Chia Popsicles with Coconut, Raspberries and Mango:
Coconut, Mango and Raspberry Chia Popsicles
Coconut, Mango and Chia Base
- 3 cups diced Mango - fresh or frozen
- 1/2 cup Coconut Cream
- 1/4 cups Chia Seeds
- 2 cups Raspberries - fresh or frozen
- 1/4 cups Lemon Juice
- 1 tbsp. Brown Sugar
- 1 teasp. Cinnamon Powder
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Coconut, Mango and Chia Base
- In a blender, mix the Diced Mangoes and the Coconut Cream until smooth.Transfer into a bowl and add the Chia Seeds. Mix well. Put in the fridge to rest for at least 30 minutes
- In a blender, mix the Raspberries, Lemon Juice, Brown Sugar and Cinnamon Powder until smooth.Transfer into a Pot and turn on the stove on medium heat. Let it reduce for about 5 minutes. It needs to still be a bit runny. Let it rest in the fridge until completely cool.
To assemble the Popsicles
- In a Popsicle Mold, pour 1 tablespoon of Coconut, Mango and Chia Base, then 1 teaspoon of Raspberry Coulis.Repeat until the mold is almost full (If you put too much, it will go over when you add the stick)
- Place in the freezer for at least 2 hours.
To assemble the Pudding
- In small bowl or glass, pour some Coconut, Mango and Chia base.Add a layer of Raspberry Coulis, then cover with more Coconut, Mango and Chia base.
- Optional: Top with Fresh Raspberries and Mint Leaves.Eat straight away, or store in the fridge for a few hours.