Ingredients
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For the chia seeds:
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½ cup (70 grams) black chia seeds
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For the coconut milk mixture:
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1 can (400 milliliters) full-fat coconut milk
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¼ teaspoon salt
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1 tablespoon cornstarch
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1 ripe mango (about 300 grams), cubed and pit removed
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Optional garnish: chopped fresh mint, sliced mangos, shredded coconut flakes, and/or unsweetened shredded coconut
Directions
Sub_Title: A Sweet and Refreshing Vegan Dessert Inspired by Thai Cuisine
Description: This vegan chia pudding gets its creaminess from coconut milk and mashed ripe mangoes. It’s a perfect summer treat that’s both healthy and delicious!
Ingredients:
For the chia seeds:
– ½ cup (70 grams) black chia seeds
For the coconut milk mixture:
– 1 can (400 milliliters) full-fat coconut milk
– ⅓ cup (70 grams) granulated sugar (or adjust to taste)
– ¼ teaspoon salt
– ⅛ teaspoon ground cardamom
– 1 tablespoon cornstarch
– 1 ripe mango (about 300 grams), cubed and pit removed
– Optional garnish: chopped fresh mint, sliced mangos, shredded coconut flakes, and/or unsweetened shredded coconut
Instructions:
1. In a large bowl, whisk together the chia seeds and 2 cups (475 milliliters) of water until well combined and there are no more lumps. Set aside.
2. In a separate medium saucepan, combine the coconut milk, granulated sugar, salt, cardamom, and cornstarch. Whisk constantly over medium heat until the cornstarch has dissolved and the mixture thickens slightly, about 3 minutes. Remove from heat.
3. Add the cubed mango to the prepared chia seed mixture and stir well. Let sit for about 5 minutes, until the chia seeds have absorbed most of the liquid and form a gelatinous consistency.
4. Gently fold the hot coconut milk mixture into the chia mixture using a spatula. Stir until fully incorporated and there are no more pockets of unblended liquid.
5. Pour the chia pudding mixture into individual serving glasses or bowls. Cover each one tightly with plastic wrap and refrigerate overnight.
Serve cold as a dessert or breakfast bowl. Enjoy!
Note: If you prefer a thicker consistency, use 1 less cup of water when soaking the chia seeds.
Steps
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1
Done
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In a large bowl, whisk together the chia seeds and 2 cups (475 milliliters) of water until well combined and there are no more lumps. Set aside. |
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2
Done
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In a separate medium saucepan, combine the coconut milk, granulated sugar, salt, cardamom, and cornstarch. Whisk constantly over medium heat until the cornstarch has dissolved and the mixture thickens slightly, about 3 minutes. Remove from heat. |
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3
Done
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Add the cubed mango to the prepared chia seed mixture and stir well. Let sit for about 5 minutes, until the chia seeds have absorbed most of the liquid and form a gelatinous consistency. |
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4
Done
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Gently fold the hot coconut milk mixture into the chia mixture using a spatula. Stir until fully incorporated and there are no more pockets of unblended liquid. |
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5
Done
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Pour the chia pudding mixture into individual serving glasses or bowls. Cover each one tightly with plastic wrap and refrigerate overnight. Serve cold as a dessert or breakfast bowl. Enjoy! Note: If you prefer a thicker consistency, use 1 less cup of water when soaking the chia seeds. |
