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5 Vitamin-Boosting Pregnancy Smoothies: Berries and Coconut Milk for Antioxidant Power

Vitamin-Boosting Pregnancy Smoothies: Berries and Coconut Milk

Pregnancy is a magical journey, but let’s be honest—it comes with its own set of challenges: fatigue, cravings, nausea, and the constant worry about getting all the right nutrients for you and your growing baby. That’s where pregnancy smoothies can be a true game changer!

If you’re looking for a delicious, refreshing, and actually beneficial way to nourish your body, smoothies starring berries and coconut milk are your new best friends. Here’s why, plus five recipes, science-backed benefits, and real user feedback—so you can sip with confidence (and maybe a little joy, too!).


Why Berries & Coconut Milk? The Science and the Practicality

Berries: Tiny Powerhouses

Berries—blueberries, raspberries, strawberries, blackberries—aren’t just tasty. They’re loaded with:

  • Vitamin C: Immune support, better iron absorption, cell repair.
  • Antioxidants: Protect baby’s growing cells from oxidative stress.
  • Folate: Vital for your baby’s brain and spinal cord development.
  • Fiber: Natural relief for pregnancy constipation and supports gut health.

Coconut Milk: Creamy Goodness

Coconut milk is rich, dairy-free, and packed with:

  • Healthy Fats: Essential for your baby’s developing brain and nervous system.
  • Iron, Magnesium, Potassium: Key minerals for muscle and nerve function.
  • Gentle on the Tummy: Often easier to digest than dairy, especially if lactose makes you queasy.

Real-Life Feedback: What Pregnant Women Are Saying

  • “Berries and coconut milk are the only things I craved in my first trimester. Add some banana or spinach, and it’s the only way I could sneak in veggies.”
  • “Smoothies got me through days when the thought of eating solids was a no-go. Adding flax seeds made me feel full, and the fiber helped with digestion.”
  • “I loved blending frozen berries with coconut milk and protein powder for a quick breakfast—kept me full and gave me energy for my walks.”

(From Reddit threads, blog comments, and nutrition forums.)


5 Pregnancy-Perfect Berry & Coconut Milk Smoothie Recipes

Ready to blend? These recipes are crafted to deliver major nutrients, satisfy cravings, and work with whatever your stomach (and schedule) can handle. Each one comes with bonus tips for customization.


1. Blueberry-Coconut Glow Smoothie

Ingredients:

  • 1 cup blueberries (fresh or frozen)
  • 1 cup coconut milk
  • 1 small banana
  • 1 tbsp chia seeds
  • ½ tsp vanilla extract

Why it’s great:
Blueberries are antioxidant superstars. Chia seeds add plant-based omega-3s for baby’s brain. Banana gives natural sweetness and potassium for leg cramp relief.

User tip: If you have morning sickness, freeze the banana first—it makes the smoothie extra cold and soothing.


2. Strawberry Mango Sunshine Smoothie

Ingredients:

  • 1 cup strawberries
  • ½ cup mango chunks
  • 1 cup coconut milk
  • ½ cup Greek yogurt (optional; use dairy-free for vegan)
  • 1 tbsp ground flaxseed

Why it’s great:
Strawberries and mango are loaded with vitamin C and folate. Greek yogurt gives protein for lasting energy.

Pro tip: Don’t like yogurt? Swap for avocado—extra creamy, extra healthy fats.


3. Raspberry Beet Antioxidant Power Smoothie

Ingredients:

  • 1 cup raspberries
  • ½ small cooked beet (peeled)
  • 1 cup coconut milk
  • 1 small apple (sliced)
  • Squeeze of lemon

Why it’s great:
Beets are packed with folate and iron, helping prevent anemia. Lemon boosts vitamin C and brightens the flavor.

Feedback from users: “Never thought I’d crave beets, but blended with berries and apple, you can’t even taste them—just vibrant color and sweet-tart flavor!”


4. Mixed Berry Spinach Boost

Ingredients:

  • 1 cup mixed berries
  • 1 handful baby spinach
  • 1 cup coconut milk
  • 1 tbsp hemp seeds
  • 1 tsp honey (optional)

Why it’s great:
Spinach sneaks in extra iron and folate. Hemp seeds add protein and omega-3s.

Pregnancy tip: Blend spinach and milk first before adding fruit—no leafy bits, super smooth!


5. Blackberry Oatmeal Breakfast Smoothie

Ingredients:

  • 1 cup blackberries
  • ¼ cup rolled oats (soaked for 10 minutes)
  • 1 cup coconut milk
  • 1 tbsp almond butter
  • ½ tsp cinnamon

Why it’s great:
Oats provide fiber and B vitamins. Almond butter keeps you satisfied, while cinnamon helps balance blood sugar.

User favorite: “This one kept me full through my morning meetings, and my midwife loved the fiber content!”


How to Make Your Smoothie Work for You

Every pregnancy is different. Here’s how to personalize:

  • Nausea: Keep it cold. Freeze fruits. Add a little ginger.
  • Constipation: Up the fiber—flaxseed, chia, soaked oats.
  • Protein boost: Add Greek yogurt, protein powder (pregnancy-safe), or nut butters.
  • Iron intake: Add spinach or cooked beets, and pair with vitamin C fruits.
  • Gestational diabetes: Use more greens, lower-glycemic fruits (berries over bananas/mango), add avocado.

Ingredient Swaps & Pro Tips

If you want to…Try this
Go dairy-freeUse coconut or almond yogurt
Add plant-based proteinTry pea, hemp, or soy protein powder
Avoid bananaUse mango, pear, or extra berries
Make it more fillingAdd soaked oats or avocado
Sweeten naturallyUse dates or a drizzle of honey (optional)

Nutrition & Safety Notes

  • Choose pasteurized dairy/yogurt for safety.
  • Wash all produce thoroughly.
  • Limit added sweeteners—fruits often provide enough.
  • Check with your healthcare provider if adding protein powders or supplements.

Real Moms’ Pro Tips

  • “If you’re short on time, frozen fruit is your best friend—no washing or chopping needed.”
  • “A little lemon or ginger goes a long way when you’re fighting nausea.”
  • “Invest in a powerful blender. Trust me, it makes a difference with greens and seeds!”
  • “Double your batch and freeze smoothie ice pops for summer cravings!”

Final Thoughts: Blend, Sip, Enjoy (And Grow!)

Pregnancy is about nourishing yourself and your baby—without sacrificing flavor or sanity. With these berry and coconut milk smoothie recipes, you can get a rainbow of vitamins, antioxidants, healthy fats, and fiber in every glass. Play around, try new combos, and find what works for you. Every sip is a small act of self-care for you and your little one.

Got a favorite combo or pro tip? Share it in the comments! Happy blending, mama. 🫐🥥💪

FAQs: Vitamin-Boosting Pregnancy Smoothies

1. Can I use frozen berries in pregnancy smoothies?
Absolutely. Frozen berries are just as nutritious as fresh ones, and often even more convenient. They help keep your smoothie cold and thick, plus they’re already washed and prepped—just be sure they’re from a trusted source.


2. Is coconut milk safe for pregnancy smoothies?
Yes, coconut milk is safe and provides healthy fats that are important for your baby’s brain development. Choose unsweetened, BPA-free canned or carton coconut milk, and check the ingredients for additives if you have sensitivities.


3. How can I add more protein to my smoothie?
Boost protein with Greek yogurt, cottage cheese, nut butters, chia seeds, hemp seeds, tofu, or pregnancy-safe protein powders. Dairy-free yogurts made from coconut, almond, or soy can also add protein.


4. What if I have gestational diabetes—can I still have fruit smoothies?
Yes, but use more low-glycemic fruits like berries, and balance your smoothie with protein, fiber (chia/flaxseed, oats), and healthy fats (nut butters, seeds) to help stabilize blood sugar. Limit high-sugar fruits like bananas or mangoes.


5. Are there any smoothie ingredients I should avoid during pregnancy?
Avoid unpasteurized dairy products, raw eggs, certain herbal supplements, excess added sugars, and protein powders not verified as pregnancy-safe. Always wash produce thoroughly and check with your healthcare provider about any new supplements.


6. Can I prep pregnancy smoothies in advance?
Yes! You can pre-portion ingredients in freezer bags for quick blending. Prepared smoothies last in the fridge up to 24 hours—shake or stir before drinking. For longer storage, freeze in ice cube trays and blend as needed.


7. How can I make smoothies more filling?
Add fiber-rich ingredients like oats, chia seeds, avocado, nut butters, and Greek yogurt. These help with satiety and sustained energy, plus support digestion during pregnancy.


8. What’s the best way to include leafy greens without tasting them?
Blend greens like spinach or kale with your liquid first, before adding other ingredients. Use a handful at a time—berries and banana mask the flavor well. Baby spinach is mild and virtually undetectable in most smoothies.


9. How do I reduce morning sickness with smoothies?
Use cold, simple blends with ginger or lemon, and avoid strong-smelling ingredients. Frozen fruits and a splash of citrus can make smoothies more palatable during nausea. Sip slowly and stick with small servings if your stomach is sensitive.


10. Is it okay to drink smoothies every day during pregnancy?
Yes, as long as you vary ingredients and balance your diet with other whole foods. Smoothies are a great way to get vitamins, minerals, and fluids, but aim for variety to cover all nutrient needs. Always consult your doctor with any dietary concerns.

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Mango with Coconut Milk: A Tropical Fusion of Flavors and Health Benefits!

MANGO WITH COCONUT MILK

Imagine a bowl of ripe, juicy mangoes draped in silky coconut milk—sweet, creamy, and impossibly fresh. This is more than a treat; it’s a centuries-old staple across the tropics, celebrated from the bustling markets of Bangkok to the vibrant kitchens of Mumbai. But mango with coconut milk isn’t just about flavor; it’s a dynamic duo delivering a range of health benefits, backed by both tradition and modern science.

Whether you’re looking for a healthy dessert, a quick breakfast, or simply a taste of summer all year round, this tropical combo is a must-try. Let’s explore its origins, nutritional power, creative recipes, and why it deserves a spot in your regular routine.


The Tropical Roots: More Than Just a Sweet Treat

The marriage of mango and coconut milk is woven through the food culture of Southeast Asia, South Asia, and beyond. In Thailand, mango sticky rice (Khao Niao Mamuang) reigns as a national dessert. Across the Philippines, coconut-based sweets like ginataang halo-halo often feature mango as a starring fruit. In India, mango and coconut milk unite in vegan smoothies, puddings, and festive treats.

This pairing isn’t accidental: both ingredients thrive in warm, humid climates, and both offer dense nutrition designed by nature for energy, hydration, and sustenance.


Flavor Profile: A Balancing Act

  • Mango: Sweet, floral, slightly tangy, and aromatic.
  • Coconut milk: Rich, creamy, with a hint of sweetness and tropical perfume.

Together, they create a flavor harmony—refreshing yet decadent. Mango’s acidity cuts through the richness of coconut milk, making each bite lively but balanced.


Latest Research: Health Benefits Unveiled

Recent studies have shone a spotlight on the unique health perks of each ingredient—and what happens when you bring them together.

Mango: More Than Vitamin C

  • Cardiometabolic Support: A 2025 study by UC Davis found that eating 1.5 cups of mango daily for just two weeks reduced blood pressure and improved cholesterol in postmenopausal women.
  • Blood Sugar Balance: Mango polyphenols (like mangiferin and quercetin) have been linked to improved insulin sensitivity and reduced blood sugar spikes—without the negative effects of refined sugars.
  • Digestive Health: High fiber content (2.6g/cup) supports regularity and a healthy gut microbiome.
  • Immunity & Skin: Rich in vitamins A and C, essential for skin glow and immune defense.

Coconut Milk: The Creamy Nutritional Booster

  • Medium-Chain Triglycerides (MCTs): Quick-burning fats that boost metabolism and provide lasting energy.
  • Electrolytes: Potassium, magnesium, and manganese for hydration, muscle, and nerve function.
  • Gut-Friendly Fats: MCTs and natural prebiotics may promote a diverse, healthy gut microbiome.
  • Plant-Based and Lactose-Free: A safe option for those with dairy allergies or vegan diets.

The Combo: Synergy in a Bowl

When you combine the two:

  • Heart Health: Mango’s cholesterol-lowering effects + coconut’s HDL-boosting MCTs.
  • Stable Energy: Fiber from mango + fats from coconut milk = slow, steady release of energy.
  • Hydration and Recovery: Electrolytes in coconut milk plus the water content of mangoes make this pairing excellent for rehydration after exercise or in hot weather.
  • Anti-Inflammatory: Both are rich in antioxidants that may help fight inflammation and oxidative stress.

Practical Ways to Enjoy Mango and Coconut Milk

Let’s get real: you don’t need fancy equipment or rare ingredients to make this at home. Here are some delicious, approachable ideas:

1. Classic Mango Coconut Bowl

Ingredients:

  • 1–1.5 cups ripe mango, cubed or sliced
  • ½–1 cup coconut milk (unsweetened)
  • Optional: 1 tsp honey or maple syrup, pinch of salt, lime zest

Directions:

  1. Arrange mango in a bowl.
  2. Pour coconut milk over mango. Drizzle with honey if using.
  3. Top with lime zest and a pinch of salt for brightness.
  4. Serve chilled, with toasted coconut flakes if desired.

2. Mango Coconut Chia Pudding

Ingredients:

  • 1 cup coconut milk
  • 2–3 tbsp chia seeds
  • 1 cup diced mango
  • 1 tsp vanilla (optional)

Directions:

  1. Mix chia seeds with coconut milk and vanilla. Chill overnight.
  2. Layer chia pudding with mango in a glass.
  3. Top with extra fruit or nuts for crunch.

3. Mango Coconut Smoothie

Ingredients:

  • 1 cup frozen mango
  • ¾ cup coconut milk
  • ½ banana (for extra creaminess)
  • Squeeze of lime

Directions:
Blend until smooth and enjoy as a refreshing snack or breakfast.

4. Thai-Inspired Mango Sticky Rice (Quick Version)

Ingredients:

  • 1 cup cooked sticky rice (or jasmine rice)
  • 1–2 ripe mangoes
  • 1 cup coconut milk
  • 2 tbsp sugar
  • Pinch of salt
  • Toasted sesame seeds (optional)

Directions:

  1. Warm coconut milk with sugar and salt. Pour half over the rice, let soak.
  2. Plate rice with sliced mango. Drizzle remaining coconut milk sauce on top.
  3. Garnish with sesame seeds.

Tips for Best Results

  • Choose ripe, fragrant mangoes. The sweetness matters!
  • Opt for full-fat, unsweetened coconut milk for maximum creaminess—shake or stir before use.
  • Control sugar: Both ingredients are naturally sweet; minimize added sweeteners.
  • Make it a meal: Add a scoop of protein powder, Greek yogurt (if not vegan), or chia seeds to turn this into a filling breakfast.
  • Seasonal swaps: When mango isn’t in season, try pineapple or papaya for a twist.

Potential Pitfalls & How to Avoid Them

  • Calories & Fat: Coconut milk is calorie-dense. Use smaller portions or dilute with water if you’re watching intake.
  • Canned vs. Fresh: Fresh coconut milk tastes better and has fewer additives, but canned is convenient. Always check labels for unnecessary ingredients.
  • Allergies: Though rare, coconut allergies do exist. Always check if serving guests.

Cultural Fun Facts

  • Mango is the national fruit of India, Pakistan, and the Philippines.
  • In Ayurveda, both mango and coconut are considered cooling foods—ideal for hot weather.
  • Mango sticky rice is traditionally eaten in Thailand at the end of the hot season, celebrating the mango harvest.

Conclusion: Savor the Tropics, Savor Your Health

Mango with coconut milk isn’t just a treat—it’s a celebration of sunshine, flavor, and health. Backed by new research and centuries of tradition, it offers something for everyone: athletes, foodies, vegans, kids, and anyone seeking joy in a bowl.

Next time you spot ripe mangoes, don’t just eat them plain. Pair them with coconut milk, try one of these recipes, and experience a fusion that’s as good for your body as it is for your soul.


Ready to Try?

If you’ve got questions, want more recipes, or need tips for special diets (like low-sugar or high-protein versions), let me know in the comments!
Or—share your own favorite ways to enjoy this tropical duo!


References:

FAQs: Mango with Coconut Milk

1. Is mango with coconut milk healthy for everyday consumption?

Answer: Yes, in moderation. Both mango and coconut milk offer beneficial nutrients (vitamins, antioxidants, healthy fats), but coconut milk is high in calories and saturated fat. Stick to appropriate portions and limit added sugars.


2. Can people with diabetes enjoy mango and coconut milk?

Answer: In controlled portions, yes. Recent research shows mango may help stabilize blood sugar, but it still contains natural sugars. Use unsweetened coconut milk and avoid adding extra sweeteners. Always consult your healthcare provider for personal recommendations.


3. Is this combination suitable for a vegan or dairy-free diet?

Answer: Absolutely! Both mango and coconut milk are plant-based and naturally free from dairy and animal products.


4. What type of coconut milk is best: canned, carton, or fresh?

Answer: Full-fat canned coconut milk offers the richest texture and flavor. Fresh coconut milk is ideal if available. Carton versions are usually more diluted and can contain additives—check ingredient labels for purity.


5. How can I make this dish lower in calories or fat?

Answer: Use light (reduced-fat) coconut milk, dilute regular coconut milk with water, and watch your portion size. Adding extra fruit or chia seeds can help increase volume and fiber without extra fat.


6. Can I prepare mango with coconut milk ahead of time?

Answer: Yes! Many recipes (like puddings or smoothie bowls) benefit from chilling and can be stored in the fridge for up to two days. Add fresh mango just before serving for best texture.


7. Are there any allergy concerns with coconut milk?

Answer: Coconut allergies are rare but possible. If you have a tree nut allergy, check with your doctor, as coconut is technically a fruit, not a nut, but cross-reactivity can occur.


8. What are good toppings or add-ins for more nutrition?

Answer: Try chia seeds, flaxseeds, sliced almonds, berries, toasted coconut flakes, or a sprinkle of cinnamon for extra flavor and nutrition.


9. Is it safe for kids and toddlers?

Answer: Yes, if there are no allergies. Use unsweetened coconut milk and limit added sugars. Mango is soft and easy to digest—just cut it into age-appropriate pieces.


10. Can I use frozen mango instead of fresh?

Answer: Definitely! Frozen mango works well in smoothies, puddings, and bowls, and offers nearly the same nutrition as fresh. Thaw or blend directly from frozen as needed.

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Chia Seed Mango Pudding- Guilt Free Dessert

With this unbearable heat your appetite too goes for a toss. This chia seed pudding recipe has become my go-to breakfast/afternoon snack. It’s cool, creamy, and lightly sweet. Even my 10 year old keeps demanding it from time to time as an evening snack. Topped with fresh fruits with a drizzle of maple syrup and vanilla, this tastes like a dessert but with goodness of fibre, protein, healthy fats, vitamins and minerals. 

Chia Pudding Recipe Ingredients

Here’s what you’ll need to make this chia pudding recipe:

  • Chia seeds, of course! I have used black chia seeds but you can use white chia seeds as well.
  • Coconut milk or almond milk – I like to use this light homemade coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.
  • Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. 
  • Vanilla – To add more flavour. You can choose to add cinnamon too.
  • Mango: It’s summer- The Mango Season! You can take any seasonal fruit of your choice. Either purée it or finely chop it. Totally upto you.

Find the complete recipe with measurements below.

Chia seeds are great addition to your and your child’s diet. 

  • It’s loaded with antioxidants.
  • Protein in Chia seeds is high quality protein since they have a good balance of amino acids. 
  • Chia seeds are high in several nutrients like calcium, phosphorus, magnesium that are important for bone health.
  • It also helps in reducing inflammation 
  • Great source of Omega 3 fatty acids

There’s no better way of introducing these super healthy seeds in your child’s diet than this guilt free, sugar free dessert. Trust me you and your child will love it. 

Recipe

Ingredients: serves 2 

  • 250 ml Coconut milk or any other milk of your choice. 
  • 1/2 cup Mango puree (you can add more too)
  • 1/4th cup Chia seeds
  • 1/2 tsp Vanilla extract 
  • 2 tbsps Pure Maple syrup or Raw Honey

Method: 

  • In coconut milk or any other milk of your choice, add chia seeds, vanilla extract & maple syrup/honey. Mix well and refrigerate for atleast 1 hour or maximum 12 hours. It should have thick pouring consistency. 
  • Puree mango in a blender.
  • Now take a bowl or a jar, add a layer of soaked chia seed first. Too it with mango puree then soaked chia seeds and finish it with mango puree. 
  • Garnish it the way you like. 
  • I added mint leaves which my son conveniently chucked, some cherries and desiccated coconut.

Notes: 

  1. You can use fruits of your choice. 
  2. You can also add granola to it. 
  3. This can be made ahead and refrigerated overnight so you have a quick breakfast ready.
  4. Store any leftovers in the covered jar or an airtight container for up to 3 days
  5. If the pudding becomes thick, loosen it up by adding more milk. 

Enjoy this super healthy guilt free no sugar dessert. 🙂 For recipes with mangoes try this delicious summer lunch recipe that goes great with a bowl of rice Fajeto – A Gujarati Mango Kadhi or this Quick and Easy Mango Pudding that will take you 10 minutes to whip up.

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How to make Coconut Milk at Home

Coconut is also known as Kalpa Vriksha in Sanskrit, which means Tree of Life– “the tree which provides all the necessities of life”. All its parts from top to bottom are used to sustain human life.

In this post I will share with you how to make coconut milk in the most easiest way. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is so easy to make at home. I actually never buy coconut milk from the market because it takes 5 minutes to make it at home. Also, store-bought Coconut milk contains additives and gums in the canned version that I prefer to avoid. They don’t contain much of actual coconut and remember they are likely to contain some kind of preservatives, flavouring and sweeteners because homemade version will spoil in a few days and store bought ones can last you months. Also, curries and stews made from homemade coconut milk tastes so much better and real than store bought ones.

This plant milk is tasty alternative to cow’s milk that provides several health benefits too. Coconut milk comes from white flesh of mature brown coconuts, which are the fruit of the coconut tree. Unlike coconut water, the milk does not occur naturally. Instead, solid coconut flesh is mixed with water to make coconut milk, which is about 50% water. 

The milk has a sweet taste, is thick in consistency and has a rich, creamy texture. But it goes beyond taste – Ayurvedic experts ages ago discovered that coconut milk is a power drink; and modern research confirms this. It pacifies Vata and Pita while increasing Kapha. If you find yourself unable to digest dairy or are allergic to nuts, this milk is a pretty good option for you. You can also try oats milk if you are allergic to dairy or nut milk. Check out this easy to make recipe of Oats Milk here. In case you are not allergic to nut milk, you can try this delicious Almond Milk recipe.

Benefits of Coconut Milk

This white elixir is full of surprising benefits. People are so obsessed with cow’s milk, goat’s milk, camel’s milk that this ancient milk is conveniently cornered. 

  • Lauric acid

Coconut milk contains an important ingredient: lauric acid. It is considered anti-inflammatory, antiviral and antibacterial. It helps your body fight off pathogens. Therefore, have coconut milk if you are suffering from bacterial or viral disease.

  • Cytokines as an Anti-Aging Agent

Coconut milk contains strong antioxidant protection. Cytokines are proteins that protect our cells, and can protect the skin from premature aging.

  • Improves digestion

Coconut helps to improve digestion due to the presence of medium-chain fatty acids. These medium-chain fatty acids are digested and absorbed easily in the body. They may be immediately broken down by saliva and gastric juice. Therefore, consuming coconut milk may be good for people with digestive problems.

  • Coconut milk for Cancer

Coconut milk may be beneficial for cancer. Various studies on cell lines have shown that coconut milk may help in the case of breast cancer. Coconut milk may kill the cancer cells and suppress the growth of cancer-causing cells.

  • Reducing Cholesterol Levels 

This milk can help maintain your cardiovascular health due to its high content of lauric acid. Some studies indicate that consuming foods with coconut milk in moderation could help to lower the levels of bad cholesterol low and boost the levels of good cholesterol

  • May fasten recovery from sickness 

Though not as good a source of electrolytes as coconut water, coconut milk does contain magnesium and potassium. These minerals regulate blood volume, aid in the functioning of the heart and help with diarrhea and dehydration.

How to make Coconut Milk at Home

Recipe: makes around 600 ml 

Ingredients:

  • 1 mature Coconut (remove the brown skin)
  • Water: 3 cups; half warm and half room temperature water 

Instructions 

  1. Chop the coconut into tiny pieces. 
  2. Put the coconut pieces in a blender and shred it.
  3. Then add hot water first and blend on high for a few seconds. Then add room temperature water and blend again.
  4. Open the lid and scrap the sides and blend again for a minute. 
  5. Take a clean large bowl and spread a muslin or cheese cloth over it. Sieve through the prepared milk through it. Squeeze out all the milk using your hand from the coconut meat. And that’s it! Coconut milk is ready to be served.

Notes:

  1. Though Coconut milk is least allergic but please consult your pediatrician before introducing it to kids below 1 years. Introduce little at a time. 
  2. Since coconut milk is high in fats, don’t feed more than 150 ml to toddlers. Though the homemade version can be made less creamy by diluting it with more water.
  3. Coconut milk is not a great source of Calcium, Protein or Vitamin D. If you are replacing dairy with coconut milk, then eat a well balanced diet to get all the nutrients. 
  4. Coconut milk has innumerable benefits but keep in mind that coconut milk is relatively rich in calories. So, you should only have it in moderate amounts.
  5. You can re-use the residue of coconut as fertilizer for your plants or you can dry roast it and store in an air-tight jar. Use it to make cookies, cakes,muffins,energy bars etc.
  6. You can store this milk in glass bottles for upto 4-5 days in the refrigerator.

I hope you liked this recipe and will try out this easy to make Homemade Coconut Milk. If you do, do let me know in the comment section. Would love to hear from you guys. Till then cheers to good health! 🙂

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Quick and easy recipe for mango pudding that you can make in just 10 minutes

As we embrace the warm and sunny days of summer, there’s nothing quite like indulging in the luscious sweetness of mangoes. Mango pudding is a delightful dessert that captures the essence of this beloved fruit, offering a refreshing and creamy treat that is perfect for any occasion. This recipe is not only simple to make but also celebrates the vibrant flavors of mangoes, making it a must-try for mango lovers.

Ingredients:

3-4 slices of bread
Ripe mangoes, cut into small cubes
Coconut milk
Honey (or sweetener of your choice)
Nuts of your choice for garnishing

Instructions:

Cut the bread slices into round shapes using a small bowl or cookie cutter.


In a bowl, mix the honey with the coconut milk until well combined.


Start assembling the pudding in serving bowls or glasses. Place a round bread piece at the bottom of each bowl. Pour some of the honey-coconut milk mixture over the bread to soak it. Add a layer of cubed mangoes on top of the bread.
Repeat the layers by adding another round bread piece, pouring coconut milk, and adding mango cubes until you’ve used up all the ingredients, making about three layers in total. Finish by placing a few mango cubes on top for garnish.

Optionally, sprinkle some nuts of your choice over the mango layer for added crunch and flavor.


Serve immediately or refrigerate for a short while to chill before serving. Enjoy your delicious mango pudding in just 10 minutes!

We hope you will enjoy making and savoring this delicious mango pudding as much as I do. It’s a fantastic way to make the most of the mango season and impress your family and friends with a delightful dessert. Give this recipe a try and let us know how it turned out for you in the comments below. If you have any variations or tips for making it even better, we’d love to hear them! Enjoy your summer with this sweet and refreshing treat. Happy Cooking!