Mango Coconut Cream Chia Pudding: Simple & Healthy Breakfast

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This recipe pairs the richness of coconut cream and the vibrant tang of ripe, juicy mango. The mighty chia seed transforms the coconut cream into a thick, satisfying pudding, packed with omega-3s, fiber, and protein. This isn’t just breakfast or dessert; it’s a passport to tropical paradise, a guilt-free indulgence, and perhaps the easiest, most refreshing treat you’ll make all summer. Get ready to dive spoon-first into a bowl of pure bliss!

History of the Chia Seed

The history of chia seeds is not what you might think. Chia has a long history with indigenous cultures in North America. Originally, chia seeds were a large part of their diet for thousands of years. For the Aztecs and Mayans, chia seeds were a vital food crop, alongside corn, beans, and amaranth. Additionally, the chia seed provided essential sustenance and energy.

The Mayan word “chia” itself means “strength,” reflecting the high regard for the seeds’ energy-boosting properties. As a result, the Warriors and messengers consumed chia seeds to sustain their energy and endurance during long journeys and battles. Some accounts suggest a single tablespoon could sustain a warrior for an entire day.

Aztecs use of Chia Seeds

What surprised me the most about chia seeds’ history was the Aztecs’ use of them in the economy and for worshiping false gods. Chia seeds were so valued that they were used as a form of currency and tribute within the Aztec Empire. Because of this, conquered nations would pay their rulers in chia. Chia seeds also had symbolic meaning and were offered to the gods, particularly Tlaloc, the Aztec rain deity, to ensure bountiful harvests. Although Aztecs offering chia seeds to their gods, they are much more well-known for their horrendous human sacrifice rituals.

Consumption of Chia Seeds

Chia seeds were consumed in various ways:

• Eaten whole
• Ground into flour for tortillas and other baked goods
• Mixed with water to make “chia fresca” (a refreshing drink)
• Pressed for oil

Medicinal Uses: Beyond food, chia seeds were used for medicinal purposes, including:

• Relieving joint pain
• Soothing irritated skin (as a poultice)
• Treating gastrointestinal distress
• As an eyewash

Spanish Conquest

After the Spanish conquest in the 16th century, the use of chia seeds drastically declined as the Spanish viewed their association with indigenous satanic rituals and sought to replace native crops with European grains like wheat and barley. This led to a significant decline in chia cultivation, and it became a “forgotten crop” for centuries chia only survived in areas of Mexico.

Modern Resurgence (Late 20th Century to Present)

In the late 20th century, particularly in the 1980s, researchers studied the impressive nutritional profile of chia seeds. Consequently, with growing interest in health, nutrition, and plant-based diets, chia seeds quickly gained popularity as a “superfood” due to their high content of omega-3 fatty acids, fiber, protein, and antioxidants. Today, chia is cultivated commercially in various countries and is widely recognized and consumed.

Chia seeds are not defiled by their association with false gods, as there is only one true God. Eating chia seeds does not equate to participating in or endorsing Aztec religious practices. The key principle is that food, as a creation of God, is good and can be consumed with thankfulness. Since today, chia seeds are a widely available health food, without direct association with worshipping false gods, Christians are generally free to enjoy their nutritional benefits without moral compromise.

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How To Make Mango Coconut Cream Chia Pudding

To make the mango sauce for the bottom of the pudding cups you will need 6 cups of diced mango (fresh or frozen), 4 tablespoons of lime juice, and 1/2 cup of organic cane sugar or coconut sugar. If you want to go sugar free you can use 3-4 tablespoons of monk fruit sweetener to taste. Bring ingredients to a boil in a saucepan and simmer for 15 minutes to thicken.

Once the sauce has cooled pour into mason jars 1/4 full. I was able to fill 8 small jars.

The next step is to make the coconut chia pudding. Mix two 15oz full fat coconut cream cans, 3/4 cup of chia seeds, 4 tablespoons of maple syrup, 2 teaspoons of coconut or vanilla extract. For sugar free used 2-4 tablespoons of monk fruit sweetener instead of maple syrup.

Pour the chia seed pudding on top of the mango syrup and leave the pudding cups in the refrigerator overnight. The next day top pudding with shredded coconut and enjoy!!

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