Ingredients
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the chia puddings (makes 4 servings):
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1 cup unsweetened almond milk (or any non-dairy milk)
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1/2 teaspoon active dry yeast
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1/4 teaspoon salt
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2 tablespoons maple syrup (or honey)
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the coconut mango coulis (makes enough for 4 servings of chia pudding):
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1/2 cup water
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1/2 cup canned full-fat coconut milk (reserve the remaining half for another use)
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1/4 cup fresh or frozen mango cubes (thawed), peeled and chopped
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1 tablespoon arrowroot powder
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1 tablespoon maple syrup (or honey)
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of sea salt
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the Indian spice blend:
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1 tablespoon ground cardamom pods
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cloves
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1/4 teaspoon ground coriander
Directions
Sub-title: This creamy and refreshing chia pudding gets its exotic flavor from Indian spices and coconut mango coulis. It’s perfect as a dessert, breakfast bowl, or post-workout snack!
Description: Looking for a delicious, nutritious, and easy-to-make vegan dessert? Look no further than our Indian Spiced Chia Pudding with Coconut Mango Coulis! This budget-friendly, fermented, gluten-free, grain-free, high-protein, low-carb, oil-free, raw, seasonal, soy-free, spicy, superfoods, whole foods plant-based, zero waste recipe will satisfy all your cravings while nourishing your body inside out.
Ingredients:
For the chia puddings (makes 4 servings):
1 cup unsweetened almond milk (or any non-dairy milk)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
2 tablespoons maple syrup (or honey)
For the coconut mango coulis (makes enough for 4 servings of chia pudding):
1/2 cup water
1/2 cup canned full-fat coconut milk (reserve the remaining half for another use)
1/4 cup fresh or frozen mango cubes (thawed), peeled and chopped
1 tablespoon arrowroot powder
1 tablespoon maple syrup (or honey)
Pinch of sea salt
For the Indian spice blend:
1 tablespoon ground cardamom pods
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
Instructions:
Day 1: In a small bowl, whisk together the first four ingredients for the chia puddings until smooth. Set aside.
Day 2: Stir together the coconut milk, water, mango, arrowroot powder, maple syrup, and pinch of sea salt in a blender on high speed until completely smooth. Pour the mixture into a large bowl and stir in the Indian spice blend.
Day 3: In individual serving glasses, pour in the prepared coconut mango coulis to about 3/4 full. Place the chilled chia seed mixture on top and refrigerate overnight or for at least 4 hours. Serve cold and enjoy!
Note: The chia puddings can be made without the Indian spice blend if desired. Simply omit the step of adding the Indian spice blend to the coconut mango coulis.
Difficulty Level: Easy
Serving Size: 1 serving (about 1/4 of the chia pudding and 1/4 cup of coconut mango coulis)
Calories per serving: approximately 200 calories
Total Fats per serving: 16 grams (includes 14 grams healthy fats)
Saturated Fats per serving: 12 grams
Cholesterol per serving: 0 milligrams
Sodium per serving: 100 milligrams
Total Carbohydrates per serving: 21 grams (includes 10 grams of fiber)
Net Carbohydrates per serving: 11 grams
Protein per serving: 4 grams
Preparation Time: 10 minutes (not including refrigeration times)
Cooking Time: None
Total Time Needed: 2 days (including overnight refrigeration)
Note: You may adjust the
