Mango Coconut Chia Pudding
Mango Coconut Chia Pudding
Prep
10mins
Total
10mins
Servings
2
Ingredients
4
Level
Easy
Prep
10mins
Total
10mins
Servings
2
Ingredients
4
Level
Easy
Recipe by:Julie Van Den Kerchove
Mango Coconut Chia Pudding
Prep:10minsTotal:10minsServes:2
Ingredients
Chia Pudding
Toppings
Directions
  1. Put the coconut milk in the blender together with the mango, lime juice and zest, sea salt, black pepper and turmeric powder. Blend until smooth.
  2. In a mixing bowl, combine the chia seeds and mango coconut milk. Stir well with a spoon. Allow the pudding to sit for a few minutes and then stir again (this helps to prevent clumping).
  3. Cover and chill in the fridge for at least 2 hours or preferably overnight. The longer you leave the pudding in the fridge, the creamier it will become.
  4. Stir well before serving and top with fresh fruit, coconut flakes and a few spoonfuls of granola (or mixed nuts and seeds).
Ingredients
Chia Pudding
Toppings
Directions
  1. Put the coconut milk in the blender together with the mango, lime juice and zest, sea salt, black pepper and turmeric powder. Blend until smooth.
  2. In a mixing bowl, combine the chia seeds and mango coconut milk. Stir well with a spoon. Allow the pudding to sit for a few minutes and then stir again (this helps to prevent clumping).
  3. Cover and chill in the fridge for at least 2 hours or preferably overnight. The longer you leave the pudding in the fridge, the creamier it will become.
  4. Stir well before serving and top with fresh fruit, coconut flakes and a few spoonfuls of granola (or mixed nuts and seeds).
Directions
  1. Put the coconut milk in the blender together with the mango, lime juice and zest, sea salt, black pepper and turmeric powder. Blend until smooth.
  2. In a mixing bowl, combine the chia seeds and mango coconut milk. Stir well with a spoon. Allow the pudding to sit for a few minutes and then stir again (this helps to prevent clumping).
  3. Cover and chill in the fridge for at least 2 hours or preferably overnight. The longer you leave the pudding in the fridge, the creamier it will become.
  4. Stir well before serving and top with fresh fruit, coconut flakes and a few spoonfuls of granola (or mixed nuts and seeds).
Notes

Julie’s tips:

This chia pudding will stay fresh for at least 3 days in an airtight container in the refrigerator.

You can replace the coconut milk with almond milk, rice milk or any other non-dairy milk. By adding a spoonful of nut butter, the chia seed pudding will get even creamier and more flavorful.

Julie Van den Kerchove

Chef: 

Julie Van den Kerchove is a certified raw food chef graduated from the Living Light Culinary Institute in California & author of Vegan & Raw, Energizing Recipes from Julie’s Lifestyle.