How to Make Quick Mango Coconut Chia Pudding with Vermicelli kheer

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Prepare Homemade Mango Coconut Chia Pudding with Vermicelli kheer. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mango Coconut Chia Pudding with Vermicelli kheer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango Coconut Chia Pudding with Vermicelli kheer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango Coconut Chia Pudding with Vermicelli kheer is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango Coconut Chia Pudding with Vermicelli kheer estimated approx 15 minutes.

To begin with this recipe, we have to prepare a few ingredients. You can have Mango Coconut Chia Pudding with Vermicelli kheer using 12 ingredients and 8 steps. Here is how you can achieve it.

#AsahiKaseiIndia #No_oil_Recipe #cookpad #cookpadindia As mangoes are in the season now , today I am sharing Mango Coconut Chia Pudding with Vermicelli kheer recipe. Chia seeds contain large amount of fiber and Omega 3 fatty acid and several essential minarals and antioxidant. This pudding is very easy to make and takes just few minutes and taste so delicious and healthy. This pudding makes a great breakfast for summer. Enjoy this recipe

Ingredients and spices that need to be Make ready to make Mango Coconut Chia Pudding with Vermicelli kheer:

1. For vermicelli kheer:-
2. 500 ml full cream milk
3. 1/2 cup roasted vermicelli
4. 2-3 tbsp sugar or add more or less for your preferred sweetness
5. 1/2 tsp cardamom powder
6. 1 tbsp roasted cashew nuts and raisin
7. For Mango Coconut Chia Pudding:-
8. 3 tbsp chia seeds
9. 1 cup (250 ml) coconut milk
10. 1 tsp vanilla essence
11. 1 tbsp honey
12. 2 ripe mango (peeled)

Steps to make to make Mango Coconut Chia Pudding with Vermicelli kheer

1. To Make Vermicelli kheer:- Heat 500 ml milk in a heavy bottom pot, when milk comes to boil reduce the flame and add roasted vermicelli and stir immediately to prevent vermicelli from clumping. Stir occasionally so that the milk or Vermicelli doesn't stick to the bottom of the pan.
2. Add sugar and cardamom powder mix well so that all the sugar dissolves. Next add roasted cashew nuts mix well. Cook the vermicelli kheer for 4-4 min more or till the vermicelli gets cooked and the milk thickness and look Creamy.
3. Switch off the flame and add raisin and mix it again and keep it refrigerator for cooldown completely.
4. To Make Mango Coconut Chia Pudding :- Take chia seeds in a bowl add coconut milk and mix well refrigerate it for 3-4 hrs.
5. After 4 hrs add honey and vanilla essence and mix well.
6. Takes ripe mangoes and honey in a blender and make puree till smooth.
7. Now layer and assemble the pudding:- Take your serving glass, layer the vermicelli kheer then coconut chia pudding and finally top with mango puree.
8. Place them refrigerator until serving. Serve it chilled and garnish with some mango cubes.

While this is by no means the end all be guide to cooking quick and easy lunches it's great food for thought. The stark reality is that this will get your creative juices flowing so that you could prepare wonderful lunches for your family without needing to perform too terribly much heavy cooking through the approach.

So that is going to wrap it up for this exceptional food Recipe of Favorite Mango Coconut Chia Pudding with Vermicelli kheer. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!