By Aaron Wurm
In a medium-sized bowl, add the chia seeds and pour the coconut milk over them. Stir well to combine. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
If using frozen mango, thaw it completely. In a blender or food processor, add the fresh or thawed mango along with 1 tablespoon of maple syrup. Blend until smooth to make a mango puree.
Once the chia pudding is set, remove it from the refrigerator. Stir well to ensure an even texture.
Layer the chia pudding and mango puree in serving glasses or bowls. Start with a layer of chia pudding, followed by a layer of mango puree, and repeat until the glasses are filled.
Drizzle the remaining tablespoon of maple syrup over the top of the pudding. Sprinkle with toasted coconut flakes and lime zest for garnish.
Serve immediately or chill for an additional 10-15 minutes before serving for a cooler treat.
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This Dessert Vegan Gluten-Free recipe is ready in 3 hours 10 minutes and features chia seeds, unsweetened coconut milk, fresh or frozen mango and other delicious ingredients. Contains 250 calories total.
In a medium-sized bowl, add the chia seeds and pour the coconut milk over them. Stir well to combine. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
If using frozen mango, thaw it completely. In a blender or food processor, add the fresh or thawed mango along with 1 tablespoon of maple syrup. Blend until smooth to make a mango puree.
Once the chia pudding is set, remove it from the refrigerator. Stir well to ensure an even texture.
Layer the chia pudding and mango puree in serving glasses or bowls. Start with a layer of chia pudding, followed by a layer of mango puree, and repeat until the glasses are filled.
Drizzle the remaining tablespoon of maple syrup over the top of the pudding. Sprinkle with toasted coconut flakes and lime zest for garnish.
Serve immediately or chill for an additional 10-15 minutes before serving for a cooler treat.
Calories per Serving: 250
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