Ingredients
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1/4 cup chia seeds
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1 cup unsweetened coconut milk
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1 ripe mango, peeled and diced
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1 tablespoon maple syrup (adjust to taste)
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1/2 teaspoon vanilla extract
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1 -2 sprigs Thai basil leaves, thinly sliced
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1 Sliced almonds and shredded coconut for garnish (optional)
Directions
This recipe captures the essence of Thai cuisine with the tropical flavors of coconut and mango, enhanced by the aromatic Thai basil.
Adjust the sweetness of your chia pudding by adding more or less maple syrup to suit your taste. This tropical-inspired breakfast will transport you to the vibrant flavors of Thailand.
Steps
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1
Done
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In a mixing bowl, combine the chia seeds and unsweetened coconut milk. Stir well to ensure the chia seeds are evenly coated. |
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2
Done
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Add maple syrup and vanilla extract to the mixture, and stir again. |
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3
Done
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Cover the bowl and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency. Stir occasionally during this time. |
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4
Done
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When ready to serve, spoon the chia pudding into serving bowls or glasses. |
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5
Done
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Top the pudding with diced ripe mango and a sprinkle of thinly sliced Thai basil leaves. |
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6
Done
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If desired, garnish with sliced almonds and shredded coconut for added texture and flavor. |
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7
Done
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Serve your Vegan Thai-Inspired Coconut Mango Chia Pudding chilled and enjoy a taste of Thailand in every spoonful. |
