Ingredients
Scale
- 1/4 cup black or white chia seeds
- 1 cup unsweetened coconut milk (canned for creaminess or carton for a lighter version)
- 1 tablespoon maple syrup or agave nectar
- 1/2 teaspoon vanilla extract
- 1 large ripe mango, peeled and diced
- Optional: Toasted coconut flakes for garnish
- Optional: Fresh mint leaves for garnish
Instructions
- In a medium-sized mixing bowl or a large glass jar, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Use a whisk or a fork to stir the mixture vigorously for about one minute to ensure the seeds are well distributed.
- Let the mixture sit at room temperature for about 5 to 10 minutes. After this short rest, stir it again. This second stir is crucial because it prevents the chia seeds from clumping at the bottom, ensuring a smooth and uniform pudding texture.
- Cover the bowl or jar with a lid or plastic wrap. Place it in the refrigerator for at least 4 hours, though leaving it overnight is even better. During this time, the chia seeds will absorb the liquid and expand into a thick pudding.
- While the pudding sets, take half of your diced mango and place it in a blender. Pulse until it becomes a smooth puree. Keep the remaining diced mango pieces aside to use as a chunky topping.
- Once the pudding has thickened, take two serving glasses. Spoon a layer of mango puree into the bottom, followed by a layer of chia pudding. Repeat the layers if desired, then top with the reserved fresh mango chunks and optional coconut flakes.
- Cook Time: 4 hours 10 minutes (includes chilling time)
- Diet: Vegan, Gluten-Free