Ingredients
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For the pudding base (serves 4):
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1 can (400ml) full-fat coconut milk
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2 tbsp ground flaxseed meal
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1/4 cup water
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1/2 cup chia seeds
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pinch of salt
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For the fruit mixture (serves 4):
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2 large mangos, diced
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1/2 cup frozen passionfruit pulp
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1 tbsp maple syrup (optional)
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1/4 teaspoon vanilla extract
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Optional garnish:
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1 handful fresh mint leaves
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pomegranate arils (about 1/2 medium-large pomegranate)
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black sesame seeds (for serving)
Directions
Sub-Title: This easy and refreshing vegan dessert will transport you to the tropical shores of Thailand! It’s packed with gut-healthy ingredients like chia seeds, coconut milk, mango, and passionfruit. Plus, it’s gluten-free, high in protein, and perfect for a hot summer day!
Description: This creamy and dreamy vegan chia pudding gets its richness from full-fat coconut milk and its sweetness from ripe mangos and passionfruits. The addition of ground flaxseed meal and black sesame seeds adds a nutty texture and boosts the fiber content even further. Topped with fresh mint leaves and pomegranate arils, this bowl of goodness is both beautiful and delicious!
Ingredients:
For the pudding base (serves 4):
1 can (400ml) full-fat coconut milk
2 tbsp ground flaxseed meal
1/4 cup water
1/2 cup chia seeds
pinch of salt
For the fruit mixture (serves 4):
2 large mangos, diced
1/2 cup frozen passionfruit pulp
1 tbsp maple syrup (optional)
1/4 teaspoon vanilla extract
Optional garnish:
1 handful fresh mint leaves
pomegranate arils (about 1/2 medium-large pomegranate)
black sesame seeds (for serving)
Instructions:
1. In a mixing bowl, whisk together the coconut milk, water, ground flaxseed meal, chia seeds, and pinch of salt until well combined. Set aside.
2. In another bowl, combine the mangos, frozen passionfruit pulp, maple syrup (if using), and vanilla extract. Mix well.
3. Divide the chia pudding mixture into four small ramekins or bowls. Add the mango-passionfruit mixture on top.
4. Cover each bowl with plastic wrap and refrigerate overnight or for at least 4 hours. The longer you let it sit, the thicker the pudding becomes!
5. Before serving, gently stir the chia seeds at the bottom of each bowl to mix them in. Spoon the mixture onto individual serving bowls and enjoy!
Note: If you don’t have any canned coconut milk, you can use homemade coconut milk (blended solid coconut flesh with hot water) or substitute with unsweetened soymilk or almond milk. Just remember that the consistency might not be as thick as when using canned coconut milk.
Steps
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1
Done
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In a mixing bowl, whisk together the coconut milk, water, ground flaxseed meal, chia seeds, and pinch of salt until well combined. Set aside. |
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2
Done
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In another bowl, combine the mangos, frozen passionfruit pulp, maple syrup (if using), and vanilla extract. Mix well. |
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3
Done
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Divide the chia pudding mixture into four small ramekins or bowls. Add the mango-passionfruit mixture on top. |
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4
Done
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Cover each bowl with plastic wrap and refrigerate overnight or for at least 4 hours. The longer you let it sit, the thicker the pudding becomes! |
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5
Done
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Before serving, gently stir the chia seeds at the bottom of each bowl to mix them in. Spoon the mixture onto individual serving bowls and enjoy! Note: If you don't have any canned coconut milk, you can use homemade coconut milk (blended solid coconut flesh with hot water) or substitute with unsweetened soymilk or almond milk. Just remember that the consistency might not be as thick as when using canned coconut milk. |
