Mango Coconut Chia Pudding

Name: Mango Coconut Chia Pudding
Prep time: 10 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 80 g Chia seeds; 1 can light coconut milk (400 ml can); 2 tbsp Maple syrup; 1 tsp Vanilla extract; 1 Lime, zested, plus a squeeze of juice; 1 large ripe mango, peeled and diced; 2 tbsp toasted coconut flakes, to serve (optional)

Chia seeds set coconut milk into a silky pudding, layered with juicy mango and lime. Tastes like a tropical holiday.

Plant-Based · Breakfast · prep 10 min · cook 0 min · waiting 4 h · serves 4 · Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free, Pescatarian, Paleo

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Ingredients

80 g Chia seeds
1 can light coconut milk (400 ml can)
2 tbsp Maple syrup
1 tsp Vanilla extract
1 Lime, zested, plus a squeeze of juice
1 large ripe mango, peeled and diced
2 tbsp toasted coconut flakes, to serve (optional)

Method

Whisk the chia seeds, coconut milk, maple syrup, vanilla and lime zest in a bowl.
Leave for 5 min, then whisk again to break up any clumps; this second stir is what keeps the pudding smooth.
Cover and chill for at least 4 hours, or overnight, until thick and spoonable. Add a splash of water or plant milk if it sets too firm.
Blitz half the mango with the lime juice to a purée. Layer the pudding, purée and diced mango in glasses and top with toasted coconut.

Tips

Keeps for 4 days in the fridge without the fruit.
Use full-fat coconut milk for a richer dessert-style pudding.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker Love and Lemons BBC Good Food

Open Mango Coconut Chia Pudding in Nouns Cooking