Yield: 3 medium serving glasses
Mango Coconut Chia Pudding, Creamy and Naturally Sweet
This tasty chia pudding recipe is part of my weekly routine, as chia seeds have a big role in my diet because they have the 9 essential amino acid (and are a complete protein). The mango puree is a great addition, especially if you don't want to add any other sweetener to the recipe!
Ingredients
Chia Pudding
- 1 can of coconut milk, full fat , (400 ml)
- 1/3 cup chia seeds, (5 tbsp + 1 tsp)
- 1 tsp vanilla powder
- 1/2 fresh lemon juice + some zest, (optional if you want to keep it classic)
Mango Puree
- 1 ripe mango, (see above how to swap with berries)
Instructions
Chia Pudding
- Open the can and pour the coconut milk into a bowl. Stir in all the ingredients: chia seeds, lemon, and vanilla powder. Mix for 30 seconds to 1 minute and stop for 10-20 seconds, then mix again for 30 seconds until well combined, using a spoon or a whisker (be sure to distribute evenly chia seeds into the milk). Let it sit for 1-2 minutes and stir well again to prevent lumps from forming.
Mango Puree
- In the meantime, cut the mango into cubes. Put them in a small/medium food processor (or blender) and mix until smooth.
Layer your chia pudding with mango puree
- When the chia pudding has a thicker consistency, take 3 serving glasses (or a big jar) and layer alternatively with chia pudding and mango puree.
- When the glasses are fully covered, place them into the fridge for at least 1h/1h30. The chia pudding will expand a bit more and get firmer. You can keep it in the fridge overnight or for up to 3 days.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!