Mango, coconut & lime chia puddings

          Mango, Coconut & Lime Chia Puddings

          Featuring over 75 beautiful recipes all made with nutritious whole foods, Hen's Clean Cakes proves that cooking healthily doesn't mean compromising on flavour! We've long been a fan of Henrietta's blog so are thrilled to now have a whole book of her gorgeous, innovative recipes to get stuck into!

          These chia puddings are packed with protein, omega 3 fatty acids and chia seeds all of which are a great way start or end your day. This recipe blends mango, mint and coconut milk to make a delectably smooth and creamy pudding that’s fresh and fragrant at the same time. We think its a real winner!

          Serves 4 for pudding or 2 for breakfast


          1 tsp Aduna Baobab Powder
          4 tbsp chia seeds
          2 tbsp milled flax seeds
          180 ml (6 fl oz/¾ cup) coconut milk, plus extra to drizzle, optional
          50 ml (1¾ fl oz/scant ¼ cup) juice from 1–2 limes
          250 g (8¾ oz) mango flesh (about 1 mango), plus extra for serving
          10 medium-large mint leaves
          Pinch Himalayan pink salt
          Generous pinch ground cardamom
          50 g (1¾ oz) ice cubes

          Optional Toppings:

          Natural coconut yoghurt, optional
          Bee pollen, optional
          Goji berries, optional, soaked for 10 minutes in warm water to soften
          Fresh mint leaves, optional
          Fresh or dried coconut, optional


          Combine the chia seeds and milled flax seeds with the coconut milk. Stir well and leave for at least 15 minutes to swell up, or make the night before, as I do, and leave to swell up in the fridge until the next day.

          Put the soaked seeds in a blender with the rest of the ingredients, and baobab powder, leaving the ice cubes until last. Blend until completely smooth, then add the ice cubes for extra freshness. Blend once more until completely smooth. Pour out into the glasses and layer with cubes of fresh mango if desired.

          Finish with your preferred toppings, drizzle with a little extra coconut milk, if you wish, and serve immediately.

          This will keep well in the fridge for at least three days, so make a large batch at
          the beginning of the week. Enjoy it on its own for breakfast, or add extras like
          homemade granola, seeds, nuts and fresh fruit.


          Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

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