Minty Mango Coconut Chia Pudding
Minty Mango Coconut Chia Pudding
Prep
5min
Total
1hour
Servings
2
Ingredients
12
Level
Easy
Prep
5min
Total
1hour
Servings
2
Ingredients
12
Level
Easy
Recipe by:Chris
Minty Mango Coconut Chia Pudding
Prep:5minTotal:1hourServes:2
Ingredients
Chia Pudding
Toppings
Coconut milk
Directions
  1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
  2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
  3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
  4. Add the toppings and be prepared to be dazzled.
  5. Serve chilled.
Ingredients
Chia Pudding
Toppings
Coconut milk
Directions
  1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
  2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
  3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
  4. Add the toppings and be prepared to be dazzled.
  5. Serve chilled.
Directions
  1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.
  2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.
  3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
  4. Add the toppings and be prepared to be dazzled.
  5. Serve chilled.
Notes

Mango Chia Coconut Pudding

Chris

Chef: 

Chris is an author, recipe developer and amateur photographer behind Tales of a Kitchen. This blog is a place where she celebrates a healthy, positive lifestyle and the food she loves.