Description
A creamy, tropical chia pudding made with light coconut milk, chia seeds, and maple syrup, layered with fresh mango puree for a refreshing no-cook dessert or breakfast option.
Ingredients
- 1 cup light canned coconut milk
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup (or your preferred sweetener)
- 1 small ripe mango, peeled and pitted
- Toasted coconut flakes, for topping (optional)
Instructions
- In a mason jar or a bowl with a lid, combine the coconut milk, chia seeds, and maple syrup. Stir vigorously to ensure everything is well mixed and to break up any initial clumps of chia seeds.
- Let the mixture sit for about 5 minutes, then stir again. This helps prevent clumping.
- Cover the jar or bowl and refrigerate for at least 30 minutes, or ideally, overnight, to allow the chia pudding to thicken to a luscious consistency.
- While the chia pudding is setting, prepare the mango puree. Peel the mango and carefully remove the flesh from the pit.
- Place the mango flesh in a high-speed blender or food processor and blend until it forms a smooth puree.
- Once the chia pudding is thick, retrieve your serving jars or bowls. Begin layering the chia pudding and mango puree, creating an appealing visual effect. I recommend at least two layers, ending with the chia pudding on top.
- Garnish with a sprinkle of toasted coconut flakes before serving. Enjoy immediately or store any remaining pudding in the refrigerator for up to 3-4 days.
Notes
- This recipe is no-cook and requires refrigeration time for best results.
- Store leftovers in the refrigerator for up to 3-4 days.
- Customize sweetness with your preferred sweetener.
- Toasted coconut flakes add crunch but are optional.