Mango Chia Custard

Name: Mango Chia Custard
Prep time: 15 min
Total time: 15 min
Yield: 1.5 Cups
Ingredients: 1/4 cup coconut cream or milk (or more, depending on desired consistency); 2 tablespoons ground chia seeds; 3 ripe peaches or apricots, stones removed; 1 ripe mango, peeled and chopped; 1/4 cup raw macadamias (see note); 1 teaspoon vanilla extract; honey or maple syrup to taste (optional)

by Nicola Brown on June 4, 2015

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Mango Chia Custard

By Nicola Snacks

June 4, 2015

Prep: 15 mins
Yields: 1.5 Cups

Ingredients

1/4 cup coconut cream or milk (or more, depending on desired consistency)

2 tablespoons ground chia seeds

3 ripe peaches or apricots, stones removed

1 ripe mango, peeled and chopped

1/4 cup raw macadamias (see note)

1 teaspoon vanilla extract

honey or maple syrup to taste (optional)

Directions

1Stir the coconut cream/milk and ground chia seeds together in a small bowl and set aside for ten minutes or so to thicken.

2Place all ingredients in a blender and process until smooth and creamy.

3Serve as you would regular custard – with fruit, or in a trifle – it is particularly delicious layered with honey cashew cream.

4Makes approximately 1.5 cups. Keeps for up to two days in the fridge.

I used a high-speed blender but if using a regular blender, you may want to soak the macadamia nuts for a couple of hours to soften them slightly. Drain well before using.

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