As soon as the weather is nice, I get into tropical fruit. When I lived in Bali a few years ago, I always found it fresh on the market. I then chose different types of tropical fruit and walked back to my cottage. In the sun I enjoyed a delicious fresh mango or passion fruit. In Asian countries, fruit tastes much sweeter than in the Netherlands, making fruit food a party itself.
Sometimes I miss my time there. I think a lot of going back for a long time. Not only because of the delicious food, also because of the lovely people and the beautiful nature. I loved that ‘easy life’ a lot, no one has stress and time is not important.
When I made this breakfast last time, it made me think of my time in Bali. Coconut is really typical Indian and is almost processed in every dish. In addition, mango is also deliciously tropical and delicious in combination with coconut. Also nice is that you make this pudding the evening before, so you only have to get it out of the fridge in the morning. And then you’re already in the island of Bali island vibes early in the morning. Those green rice fields and that sun.. just think about it.
Ingredients
(For 2 people)
1 can of coconut milk (400 ml)
6 tablespoons of chia seed
2 tablespoons maple syrup
1 mango
Hand of roasted coconut chips
Preparation
1. Shake the coconut milk so that there are no thick pieces in it and divide it over two dishes.
2. Add 3 tablespoons of chia seed and 1 tablespoon maple syrup and stir well. Put this in the refrigerator for a minimum of 30 minutes. One evening in advance may also.
Then peel the mango, cut into cubes and divide over the chia pudding. Garnish with roasted coconut chips.
Tip: I used coconut milk that you normally use for cooking, this is deliciously creamy. You can also take coconut drinks.
