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Chia Pudding with Mango

Name: Chia Pudding with Mango
Total time: 15 min
Yield: 2
Ingredients: 4 tbsp chia seeds; 200 ml coconut milk (canned); 100 ml water; 2 tbsp maple syrup; 1 tsp vanilla extract; 1 ripe mango; 2 tbsp coconut chips

Creamy chia pudding made with coconut milk and maple syrup, layered with fresh mango puree and mango cubes, topped with coconut chips.

15 min
417 kcal / serving
easy
vegan

Protein: 5.8 g
Fat: 25.2 g
Carbs: 41.6 g

Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)

Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.

Ingredients

2 servings

4 tbsp chia seeds
200 ml coconut milk (canned)
100 ml water
2 tbsp maple syrup
1 tsp vanilla extract
1 ripe mango
2 tbsp coconut chips

Method

In a bowl, thoroughly mix chia seeds, coconut milk, water, maple syrup, and vanilla extract.
Cover the mixture and let it swell in the refrigerator for at least 8 hours or overnight, stirring occasionally.
Peel the mango, remove the flesh from the pit, and finely puree half of it.
Cut the other half of the mango flesh into small cubes.
Divide the swollen chia pudding among two glasses or bowls, layer alternately with mango puree and mango cubes, and sprinkle with coconut chips.

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