Description
A delightful tropical pudding combining ripe mangoes and creamy coconut, perfect for breakfast or dessert.
Ingredients
Scale
- 1/2 cup chia seeds (about 120 grams)
- 2 cups coconut milk (about 480 ml, full-fat for creaminess)
- 1 large ripe mango, peeled and diced (about 1 cup or 200 grams)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (unsweetened or sweetened, for topping)
- Fresh mint leaves (for garnish, optional)
Instructions
- In a mixing bowl, combine the chia seeds, coconut milk, honey or maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed throughout the liquid. Let the mixture sit for about 10 minutes, then stir again to prevent clumping.
- Cover the bowl with plastic wrap or transfer the mixture to a jar with a lid. Place it in the refrigerator for at least 4 hours, or preferably overnight.
- While the chia pudding is chilling, prepare the mango by blending the diced mango until smooth. Optionally, add a splash of coconut milk for creaminess.
- Once the chia pudding has thickened, layer it in serving glasses or bowls, alternating between chia pudding and mango puree until filled, finishing with mango puree on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This pudding is best served chilled.
- For a creamier texture, use full-fat coconut milk.
- Experiment with different fruits for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mango, Coconut, Chia Pudding, Vegan, Healthy Dessert