Creamy Mango Chia Pudding
Ingredients
- 1 cup mango pulp (from tin or pureed fresh mangoes)
- 1/2 cup chia seeds
- 2 cups coconut milk
- 1/4 cup coconut cream
- 2 tablespoons maple syrup or raw agave
Preparation
If using fresh mangoes, remove the flesh, chop into small pieces, and blend into a puree; otherwise, use canned mango pulp.
In a bowl, combine chia seeds, coconut milk, maple syrup, and mango puree, then mix well until combined and fluffy.
Mix a small amount of mango puree with coconut cream and refrigerate until ready to layer.
Refrigerate the chia pudding mixture for 15 to 20 minutes, then stir again before layering.
In a glass, layer the chia pudding, coconut cream mixture, and mango puree with fresh fruits.
Add optional toppings such as mango puree, chopped fresh mangoes, or toasted almonds for crunch.
Serve and enjoy.
Tips
If you do not like coconut, substitute coconut milk and cream with soy milk for a similar result.
