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Ingredients
• 1/4 cup chia seeds
• 1 cup light coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup
• 1 ripe mango, diced
• Coconut flakes for garnish (optional)
- In a medium-sized mixing bowl, whisk together the chia seeds, light coconut milk, vanilla extract, and honey or maple syrup until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken to a pudding-like consistency.
- Once thickened, remove the chia pudding from the refrigerator and give it a good stir to break up any clumps of chia seeds.
- Peel the ripe mango and dice it into bite-sized pieces.
- Spoon the chia pudding into serving glasses or bowls.
- Top the pudding with the diced mango, evenly distributing it among the servings.
- Garnish with a sprinkle of coconut flakes on top, if desired.
- Serve the coconut chia pudding with mango immediately, or store in the refrigerator until ready to enjoy.
Q1: How long should the chia pudding be refrigerated for?
A1: The chia pudding should be refrigerated for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken to a pudding-like consistency.
Q2: Can I use other fruits instead of mango?
A2: Absolutely! You can customize the pudding with your favorite fruits such as berries, pineapple, or kiwi.
Q3: Is it necessary to garnish with coconut flakes?
A3: Garnishing with coconut flakes is optional. It adds a delightful touch, but the pudding will still be delicious without it.
Fat Content
15g
Saturated Fat Content
10g
Carbohydrate Content
36g
Fibre Content
11g
Sugar Content
21g
Protein Content
6g
Sodium Content
62mg
Calories
293
