Ingredients
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For the Chia Seed Gel:
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1 cup unsweetened almond milk
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1 tsp vanilla extract
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2 tbsp unflavored gelatin (omit for non-gelatinous option)
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3 tbsp agave nectar (or maple syrup)
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1/2 cup chia seeds
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For the Coconut Milk Layer:
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1 can full-fat coconut milk (400ml)
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1/2 cup sugar
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1/2 cup water
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2 tbsp cornstarch
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1/2 tsp salt
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1 tsp vanilla extract
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For the Mango Puree Layer:
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1 large very ripe mango, peeled and chopped
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Optional Garnish:
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Sliced mango, fresh berries, edible flowers, shredded coconut flakes
Directions
Subtitle: A refreshing and tropical no-churn pudding parfait packed with mangoes, chia seeds, and protein powder – perfect for any season!
Description: This creamy and dreamy dessert combines ripe mango puree, silky coconut milk, and chia seed gel to create a delicious vegan alternative to traditional puddings. The addition of protein powder makes it a great post-workout snack or meal replacement option for those looking to maintain their muscle mass while following a plant-based diet. Serve chilled and garnished with fresh fruits for a beautiful and nutritious treat!
Ingredients:
For the Chia Seed Gel:
1 cup unsweetened almond milk
1 tsp vanilla extract
2 tbsp unflavored gelatin (omit for non-gelatinous option)
3 tbsp agave nectar (or maple syrup)
1/2 cup chia seeds
For the Coconut Milk Layer:
1 can full-fat coconut milk (400ml)
1/2 cup sugar
1/2 cup water
2 tbsp cornstarch
1/2 tsp salt
1 tsp vanilla extract
For the Mango Puree Layer:
1 large very ripe mango, peeled and chopped
Optional Garnish:
Sliced mango, fresh berries, edible flowers, shredded coconut flakes
Instructions:
1. In a small bowl, whisk together the chia seeds and 1/2 cup of the almond milk until well combined. Set aside.
2. Add the remaining 1/2 cup of almond milk, vanilla extract, and gelatin (if using) to a small saucepan over low heat. Whisk constantly until the gelatin dissolves completely. Remove from heat.
3. Add the agave nectar (or maple syrup) to the mixture and stir to combine. Let cool completely.
4. Once the chia seed mixture has thickened (after about 10 minutes), fold in the cooled gelatin mixture until well incorporated.
5. Place the coconut milk layer ingredients into a medium-sized saucepan over medium-high heat. Stir continuously with a whisk until the sugar has dissolved and the mixture comes to a boil.
6. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely.
7. Pour the coconut milk mixture through a fine mesh sieve into a large bowl, pressing down on the solids to extract as much liquid as possible. Discard the solid particles.
8. Add the mango puree to the same blender you used for the chia seed mixture and process until smooth. Add a splash of water if necessary to achieve desired consistency.
9. Divide the chia seed gel evenly among four glasses or ramekins. Top each one with half of the coconut milk mixture, then divide the mango puree between them as well. Alternatively, you can pour all layers into a clear glass trifle bowl.
10. Cover each serving with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
Serving suggestion:
To serve, carefully remove the layer of plastic wrap from the top of each serving. Garnish with optional ingredients like fresh fruit, shredded coconut, and edible flowers. Enjoy immediately!
Nutrition Facts per serving (without optional garnish):
Calories: 222 | Carbs: 31g | Fiber: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 23mg | Sugar: 13g
Total Time: 1 hour (including chill time)
Steps
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1
Done
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In a small bowl, whisk together the chia seeds and 1/2 cup of the almond milk until well combined. Set aside. |
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2
Done
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Add the remaining 1/2 cup of almond milk, vanilla extract, and gelatin (if using) to a small saucepan over low heat. Whisk constantly until the gelatin dissolves completely. Remove from heat. |
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3
Done
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Add the agave nectar (or maple syrup) to the mixture and stir to combine. Let cool completely. |
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4
Done
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Once the chia seed mixture has thickened (after about 10 minutes), fold in the cooled gelatin mixture until well incorporated. |
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5
Done
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Place the coconut milk layer ingredients into a medium-sized saucepan over medium-high heat. Stir continuously with a whisk until the sugar has dissolved and the mixture comes to a boil. |
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6
Done
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Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely. |
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7
Done
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Pour the coconut milk mixture through a fine mesh sieve into a large bowl, pressing down on the solids to extract as much liquid as possible. Discard the solid particles. |
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8
Done
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Add the mango puree to the same blender you used for the chia seed mixture and process until smooth. Add a splash of water if necessary to achieve desired consistency. |
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9
Done
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Divide the chia seed gel evenly among four glasses or ramekins. Top each one with half of the coconut milk mixture, then divide the mango puree between them as well. Alternatively, you can pour all layers into a clear glass trifle bowl. |
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10
Done
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Cover each serving with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Serving suggestion: To serve, carefully remove the layer of plastic wrap from the top of each serving. Garnish with optional ingredients like fresh fruit, shredded coconut, and edible flowers. Enjoy immediately! Nutrition Facts per serving (without optional garnish): Calories: 222 | Carbs: 31g | Fiber: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 23mg | Sugar: 13g Total Time: 1 hour (including chill time) |
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