Ingredients
Scale
- 1/4 cup black or white chia seeds
- 1 cup unsweetened coconut milk (canned or carton)
- 1 tablespoon maple syrup or agave nectar
- 1/2 teaspoon pure vanilla extract
- 1 large ripe mango, peeled and cubed
- 1 teaspoon fresh lime juice
- Optional: Toasted coconut flakes or fresh mint for garnish
Instructions
- Whisk the Chia Base: In a medium-sized mixing bowl or a large glass jar, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Whisk the mixture vigorously for about two minutes. Let the mixture sit for five minutes, then whisk it again. This second stir is crucial because it prevents the chia seeds from clumping at the bottom, ensuring a smooth, uniform texture throughout the pudding.
- Prepare the Mango Purée: Take half of your diced mango and place it in a blender or food processor. Add the lime juice and blend until the fruit is completely smooth. This creates a vibrant, zesty coulis that will layer beautifully with the pudding. Keep the remaining mango cubes aside; you will use those for added texture during the final assembly.
- Layer and Chill: Divide the mango purée evenly between two serving jars or glasses. Gently spoon the chia mixture over the top of the purée. If you prefer a swirled look, use a spoon to lightly marble the two layers together. Cover the jars tightly with lids or plastic wrap and refrigerate for at least four hours, or ideally overnight. Before serving, top each jar with the reserved fresh mango cubes and a sprinkle of toasted coconut flakes.
- Cook Time: 4 hours 10 minutes (includes chilling time)