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Mango Coconut Chia Pudding FTR

Minty Mango Coconut Chia Pudding

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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 2 cups coconut milk (see recipe below)
  • 1/3 cup chia seeds
  • 1.5 Tbsp sweetener of choice (honey, maple syrupe, agave...)
  • 1/3 tsp cinnamon (ground)
  • 1 mango (ripe, peeled and cubed/sliced)
  • handful mint (fresh. Moroccan works really well)
  • pinch chia seeds
  • pinch sesame seeds
  • 1 Tbsp coconut yogurt (per serving, can be omitted if not available)
  • lime juice (to taste, freshly squeezed, optional)
  • bee pollen (optional)
  • 2 cups water
  • 1/2 cup coconut (dry, shredded, dessicated — just not flour)
  • pinch sea salt flakes
  • pinch vanilla seeds

Method
 

  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.