By Aaron Wurm
In a medium-sized bowl, combine the chia seeds and unsweetened coconut milk. Stir well to ensure that the seeds are evenly distributed in the liquid.
Add the maple syrup and vanilla extract to the chia seed mixture. Stir again to combine all ingredients.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible, until the chia seeds have absorbed the liquid and the mixture has thickened to a pudding-like consistency.
While the chia pudding is setting, prepare the mango. If using fresh mango, peel and cut it into small cubes. If using frozen mango, thaw it to room temperature.
Once the chia pudding has set, gently fold in the mango pieces. Save a few pieces for garnishing, if desired.
Spoon the pudding into serving bowls or glasses, and top with the reserved mango pieces.
Garnish the top with a sprinkle of toasted shredded coconut for added flavor and texture.
Serve immediately or refrigerate for up to 2 days. Enjoy your Mango Coconut Chia Pudding as a refreshing breakfast or dessert.
How did this recipe turn out? Let others know!
to rate this recipe
This Dessert Breakfast Vegan recipe is ready in 4 hours 15 minutes and features chia seeds, unsweetened coconut milk, mango (fresh or frozen) and other delicious ingredients. Contains 220 calories total.
In a medium-sized bowl, combine the chia seeds and unsweetened coconut milk. Stir well to ensure that the seeds are evenly distributed in the liquid.
Add the maple syrup and vanilla extract to the chia seed mixture. Stir again to combine all ingredients.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible, until the chia seeds have absorbed the liquid and the mixture has thickened to a pudding-like consistency.
While the chia pudding is setting, prepare the mango. If using fresh mango, peel and cut it into small cubes. If using frozen mango, thaw it to room temperature.
Once the chia pudding has set, gently fold in the mango pieces. Save a few pieces for garnishing, if desired.
Spoon the pudding into serving bowls or glasses, and top with the reserved mango pieces.
Garnish the top with a sprinkle of toasted shredded coconut for added flavor and texture.
Serve immediately or refrigerate for up to 2 days. Enjoy your Mango Coconut Chia Pudding as a refreshing breakfast or dessert.
Calories per Serving: 220
Your Rating:
