Mango Coconut Thai Dessert
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Mango Coconut Dessert is a quick, healthy, vegan and tasty dessert. This is an ideal dessert when the best variety of mangoes is in season. Sweetness is slightly adjusted by adding honey. This dessert can be made with Sabja or Chia seeds. Though Sabja seeds are roughly the same size as Chia seeds, but they are quite different. This dessert can be prepared in layers for a creative visual appeal. The best way to have Mango Coconut Thai Dessert is to chill it for a few hours and then enjoy. So go ahead and try!
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Ingredients
FOR SOAKING Chia or Sabja seeds in coconut milk
- 1/2 cup water warm
- 1.5 tablespoon coconut powder
For making the dessert
- 1 cup coconut milk prepared by mixing 1 cup warm water with 4 tablespoons coconut powder
- 1 tablespoon Sabja seeds OR 2 tablespoons Chia seeds
- 1/2 cup mango puree Alphonso variety or any variety of mangoes
- 2 tablespoon honey
- 1/2 teaspoon essence vanilla
- 1 pinch Salt
- 3-5 pieces mango chopped
- 3-5 pieces pistachios chopped, for garnishing
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Instructions
- Get the ingredients arranged for the recipe. I have used Sabja seeds
- FOR SOAKING SABJA SEEDS/ CHIA: Prepare coconut milk by mixing 1.5 tablespoons coconut powder in 1/2 cup warm water. Soak Sabja/ Chia seeds in this coconut milk for 20 to 30 min
- Prepare the coconut milk for dessert by dissolving 4 tablespoons of coconut milk powder in 1 cup warm water,
- Now add the mango puree to the coconut milk mixture and mix well
- Add the honey, salt and vanilla essence and mix.
- Then add the soaked Sabja/Chia seeds to the coconut milk- mango mixture and combine nicely.
- Gently mix some chopped pieces of mangoes
- Chill for 3-4 hours and serve in a bowl.
- Garnish with chopped pistachios
Notes
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Recipe Nutrition
Calories: 280 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 14 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Sodium: 32 mg | Potassium: 401 mg | Fiber: 3 g | Sugar: 31 g | Vitamin A: 1713 IU | Vitamin C: 57 mg | Calcium: 31 mg | Iron: 2 mg
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