Ingredients
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For the coconut milk mixture:
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1 cup unsweetened coconut flakes
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1/2 cup water
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1/2 cup unsweetened almond milk
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1 tbsp arrowroot powder
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1 tsp vanilla extract
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Pinch of sea salt
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For the topping:
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1 ripe mango, sliced and peeled
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1/2 passion fruit, seeded and chopped
Directions
Subtitle: This tropical vegan chia pudding recipe is a perfect blend of sweet, tangy, and creamy flavors reminiscent of traditional Thai desserts. Made with just a few simple ingredients, it’s budget-friendly, gluten-free, and can be prepared ahead of time!
Servings: 4
Difficulty Level: Easy
Total Time: 10 minutes + 4 hours for chilling
Ingredients:
For the coconut milk mixture:
• 1 cup unsweetened coconut flakes
• 1/2 cup water
• 1/2 cup unsweetened almond milk
• 1 tbsp arrowroot powder
• 1 tsp vanilla extract
• Pinch of sea salt
For the topping:
• 1 ripe mango, sliced and peeled
• 1/2 passion fruit, seeded and chopped
Instructions:
1. In a high-speed blender, combine the coconut flakes, water, almond milk, arrowroot powder, vanilla extract, and sea salt until smooth.
2. Pour the mixture into four small bowls or ramekins and refrigerate for at least 4 hours or overnight.
3. To prepare the toppings, place the mango slices on top of each chilled pudding.
4. Top with the chopped passion fruit.
Note: You can also garnish with fresh mint leaves, toasted coconut flakes, or shaved coconut if desired.
Steps
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1
Done
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In a high-speed blender, combine the coconut flakes, water, almond milk, arrowroot powder, vanilla extract, and sea salt until smooth. |
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2
Done
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Pour the mixture into four small bowls or ramekins and refrigerate for at least 4 hours or overnight. |
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3
Done
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To prepare the toppings, place the mango slices on top of each chilled pudding. |
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4
Done
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Top with the chopped passion fruit. Note: You can also garnish with fresh mint leaves, toasted coconut flakes, or shaved coconut if desired. |
