TASTY CHIA PUDDING WITH MANGO AND COCONUT MILK
This tasty chia pudding recipe is part of my weekly routine, as chia seeds have a big role in my diet. The mango puree is a great addition, especially if you don't want to add any other sweetener to the recipe!
Servings 3 medium serving glasses
INGREDIENTS
- 1 can of coconut milk - (full fat)
- 1/3 cup chia seeds
- 1 tsp vanilla powder
- 1/2 lemon juice
- 2 tbsp coconut honey or maple syrup - (optional)
- 1 ripe mango
INSTRUCTIONS
- Open the can and pour the coconut milk into a bowl. Stir in all the ingredients except the mango. 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 the chia seeds into the milk). Let it sit for 1-2 minutes and stir well again to prevent lumps from forming.
- In the meantime, cut the mango into cubes. Put them in a small/medium food processor (or blender) and mix until smooth.
- 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. You can keep it in the fridge overnight or for up to 3 days.