Mango Chia Pudding
Quick · 15 min · Serves 2 · Cafe
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
Chia set in light coconut milk, layered in jars with a smooth fresh-mango purée and finished with toasted coconut.
Ingredients
For 2 servings
Pudding
- 240 ml coconut milk, light, from a can
- 3 tbsp chia seed
- 1 tbsp maple syrup
Mango purée
- 1 mango, small and ripe
To serve
- 2 tbsp shredded coconut, or coconut flakes, toasted
Steps
Pudding
- Shake the can well, then stir the coconut milk, chia seeds and maple syrup together in a bowl until evenly mixed.
- Leave it for 5 minutes, then stir again to break up the clumps that have formed. Don't skip this: chia left alone sets in gummy pockets with thin liquid around them.
- Cover and chill for at least 30 minutes, or up to 12 hours, until the chia has swollen and the pudding is thick enough to hold its shape on a spoon.
Mango purée
- While it sets, peel the mango, cut the flesh away from the stone, and blend it in a high-powered blender until completely smooth.
To serve
- Spoon a layer of pudding into each of two jars, add a layer of mango purée, and repeat, finishing with pudding on top. Scatter a little toasted coconut over each.
- Covered, the puddings keep in the fridge for 3 to 4 days.