Ingredients
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For the Chia Seed Pudding Base:
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2 cups unsweetened almond milk (or your favorite non-dairy milk)
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1/2 cup tapioca flour
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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For the Coconut Milk Curdle Mixture:
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1 can full-fat coconut milk (about 14 oz.)
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1/4 cup light agave nectar or maple syrup
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1/2 teaspoon cornstarch
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1/4 teaspoon salt
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2 tablespoons matcha green tea powder
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For the Mango Topping:
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1 ripe mango, peeled, pitted, and sliced
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1 tablespoon lime juice
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1/2 teaspoon granulated sugar
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Optional Garnish:
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Thai basil leaves, thinly sliced
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Torn pieces of fresh mint leaves
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Chopped toasted nuts (such as walnuts or pecans)
Directions
Sub_title: A vegan and gluten-free pudding inspired by Thai cuisine
Description: This creamy mango dessert is made with wholesome ingredients like matcha powder, coconut milk, and chia seeds. It’s refreshing, dairy-free, and perfect for any occasion!
Ingredients:
For the Chia Seed Pudding Base:
2 cups unsweetened almond milk (or your favorite non-dairy milk)
1/2 cup tapioca flour
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Coconut Milk Curdle Mixture:
1 can full-fat coconut milk (about 14 oz.)
1/4 cup light agave nectar or maple syrup
1/2 teaspoon cornstarch
1/4 teaspoon salt
2 tablespoons matcha green tea powder
For the Mango Topping:
1 ripe mango, peeled, pitted, and sliced
1 tablespoon lime juice
1/2 teaspoon granulated sugar
Optional Garnish:
Thai basil leaves, thinly sliced
Torn pieces of fresh mint leaves
Chopped toasted nuts (such as walnuts or pecans)
Instructions:
Step 1: Make the chia seed pudding base. In a medium bowl, combine the almond milk, tapioca flour, vanilla extract, and salt. Whisk until well combined and no lumps remain. Let sit for about 5 minutes so the tapioca has time to soften.
Step 2: Add the chia seeds to the mixture and stir gently to combine. Set aside while you prepare the coconut milk curdle mixture.
Step 3: Make the coconut milk curdle mixture. Combine all the ingredients in a small saucepan over low heat. Stir constantly until the cornstarch dissolves and the mixture thickens slightly, about 2-3 minutes. Remove from heat and let cool completely.
Step 4: Pour the cooled coconut milk curdle mixture into the chia seed pudding base and stir gently to combine. Cover and refrigerate for at least 2 hours or up to overnight.
Step 5: Make the mango topping. In a small bowl, toss the mango slices with the lime juice and granulated sugar. Let stand for about 10 minutes to macerate.
Step 6: Assemble the pudding. Once the pudding has set, divide it among four serving glasses or bowls. Top each portion with about 1/4 cup of the mango topping and any desired optional garnish. Serve immediately.
Note: If you would prefer a thicker consistency, increase the amount of tapioca flour used in the chia seed pudding base by 1 tablespoon.
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