Pudding is not something Indian, it is clearly something inspired from the colonial era with the English. Then I continued with more fusion and served it in sweet cocktail glasses. Since I wanted to make a vegan dessert, I used chia seeds instead of eggs or gelatin. This way it doesn't become so stiff that you can turn it in a mold, in which case you have to try double the amount of chia seeds or gelatin. For me, it wasn't that important to turn it when serving and it got a nice consistency when it was left to stand overnight in the refrigerator.
MANGO CHIA PUDDING (4 servings)
2 dl mango puree
2 dl coconut milk
1 tsp chia seeds
3 tablespoons water
Garnish:
coconut pulp
different fruit
Procedure:
- Soak chia seeds in cold water for a few minutes. Once it has a jelly-like consistency, whisk with a fork.
- Put everything in a bowl and whisk with a hand blender.
- Fill into desired serving dish and refrigerate overnight.
