Mango coconut chia pudding

This mango and coconut chia pudding is a modern, healthy dessert built on Indian flavours (mango, cardamom, coconut): no cooking, make-ahead, vegan and gluten-free. The chia seeds swell the liquid into a gel, which gives it a creamy texture.

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Method

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1. Mix the coconut milk with the chia seeds, honey, cardamom and vanilla in a bowl.
2. Stir again after 10 minutes so the chia doesn't clump and swells evenly. ⏱ Timer: 10 min
3. Cover and refrigerate for at least 3 hours (or overnight) until thick and pudding-like. ⏱ Timer: 3 h
4. Blend two thirds of the mango with the lime juice into a smooth purée with a hand blender and dice the rest.
5. Layer the chia pudding and mango purée in glasses.
6. Decorate with diced mango, coconut chips and mint, and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Stir it once in between, otherwise the chia clumps at the bottom.
• Choose sweet, ripe mangoes; unripe ones are sour and need more honey.
• Frozen mango works too, thawed.
• Keeps in the fridge for 3 days, so it is good for breakfast as well.

Frequently asked questions

What can replace coconut milk?

Almond or oat milk, but it will be less creamy.

Why isn't it thickening?

Too little chia or not enough time; stir in another tablespoon.

Similar recipes

• Mango lassi chia cream · Indian
• Coconut tapioca pudding with mango · Chinese
• Khao niao mamuang (sticky rice with mango and coconut cream) · Southeast Asian
• Steamed egg pudding with fruit (zhēng dànggāo) · Chinese
• Matcha coconut chia pudding · Japanese
• Mango sticky rice · Southeast Asian

More indian ideas

• Cardamom baked apples with yogurt
• Besan ladoo light (chickpea flour balls)
• Coconut pineapple rice pudding (payasam light)
• Sandesh light (curd cheese and cardamom bites)
• Masala chai oat bars
• Carrot cardamom muffins
• Sesame coconut energy balls (til-coconut ladoo)
• Rosewater fruit raita dessert

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