Ingredients
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For the Coconut Chia Pudding:
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1 can (14oz) full-fat coconut milk
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½ teaspoon vanilla extract
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¼ teaspoon sea salt
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For the Mango & Passion Fruit Sauce:
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1 ripe mango, cubed
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½ small passion fruit, pulp only
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2 tablespoons maple syrup or honey (optional)
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For Garnish:
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Assorted fresh berries such as raspberries, blackberries, and strawberries
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Pomegranate arils
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Chopped nuts (walnuts, pecans, almonds, etc.)
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Optional: edible flowers or mint leaves
Directions
Subtitle: A tropical twist on a classic vegan dessert!
Description: This creamy coconut chia pudding gets its delicious flavor from mango and passion fruit sauce – a perfect combination of sweetness and tanginess. Topped with fresh fruits like kiwi, blueberries, and pomegranate seeds, it’s both beautiful and incredibly tasty!
Ingredients:
For the Coconut Chia Pudding:
1 can (14oz) full-fat coconut milk
⅔ cup rolled oats or gluten-free oats
⅓ cup tapioca flour or arrowroot powder
½ teaspoon vanilla extract
¼ teaspoon sea salt
For the Mango & Passion Fruit Sauce:
1 ripe mango, cubed
½ small passion fruit, pulp only
⅓ cup unsweetened coconut flakes
2 tablespoons maple syrup or honey (optional)
For Garnish:
Assorted fresh berries such as raspberries, blackberries, and strawberries
Pomegranate arils
Chopped nuts (walnuts, pecans, almonds, etc.)
Optional: edible flowers or mint leaves
Instructions:
Day 1 (overnight):
In a medium bowl, whisk together the coconut milk, oats, tapioca flour, vanilla extract, and salt until well combined. Let sit at room temperature for about 10 minutes to thicken slightly.
Grease a glass storage container or jars with coconut oil or line them with parchment paper. Pour the coconut mixture into the prepared containers, making sure each serves 1/4 of the mixture. Cover and refrigerate overnight or for at least 4 hours. The chia seed gel will form and thicken the puddings.
Day 2:
To prepare the mango & passion fruit sauce, combine all the ingredients in a blender or food processor and puree until smooth. Taste and adjust the sweetness according to your preference using additional maple syrup or honey if desired. Set aside.
Day 3:
When ready to serve, scoop out 1/4 of the chilled coconut pudding into individual serving bowls or cups. Top with 2 tablespoons of mango & passion fruit sauce, and gently stir to combine. Add desired toppings, such as fresh berries, pomegranate arils, chopped nuts, and optional edible flowers or mint leaves. Serve immediately. Enjoy!
Difficulty Level: Easy
Servings: 4
Nutrition Information per Serving (without toppings):
Calories: 160kcal
Carbohydrates: 22g
Protein: 5g
Total Fat: 11g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 0mg
Sodium: 5mg
Total Carbs: 18g
Net Carbs: 18g
Fiber: 4g
Sugar: 14g
Protein: 5g
