By Filiberto Rios
In a medium-sized bowl, mix 6 tablespoons of chia seeds with 400ml of coconut milk. Stir well to ensure the chia seeds are thoroughly combined and there are no clumps.
Add 2 tablespoons of maple syrup and 1/4 teaspoon of salt to the mixture for sweetness and flavor balance. Stir again to incorporate everything evenly.
Cover the bowl and place it in the refrigerator. Let it chill for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
Once the pudding has set, peel and cube 200g of ripe mango.
Roughly chop 30g of pistachios. Set them aside for topping.
Spoon the chia pudding into serving bowls. Top each serving with cubed mango and a sprinkle of chopped pistachios.
Serve immediately for a refreshing dessert or breakfast.
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This Dessert Vegan Gluten-Free Breakfast recipe is ready in 15 minutes prep, 4 hours chill and features Chia seeds, Coconut milk, Mango and other delicious ingredients. Contains 310 calories total.
In a medium-sized bowl, mix 6 tablespoons of chia seeds with 400ml of coconut milk. Stir well to ensure the chia seeds are thoroughly combined and there are no clumps.
Add 2 tablespoons of maple syrup and 1/4 teaspoon of salt to the mixture for sweetness and flavor balance. Stir again to incorporate everything evenly.
Cover the bowl and place it in the refrigerator. Let it chill for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
Once the pudding has set, peel and cube 200g of ripe mango.
Roughly chop 30g of pistachios. Set them aside for topping.
Spoon the chia pudding into serving bowls. Top each serving with cubed mango and a sprinkle of chopped pistachios.
Serve immediately for a refreshing dessert or breakfast.
Calories per Serving: 310
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