Ingredients
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the Coconut Chia Pudding Base:
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1 cup unsweetened coconut milk beverage
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1/4 cup chia seeds
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1 tsp vanilla extract
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of sea salt
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the Whipped Cream Topping:
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1 ripe mango (about 1 cup diced)
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1/2 banana (diced)
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1 tbsp maple syrup
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1/4 cup unsweetened coconut flakes
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Garnishing :
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almonds , pistachios, or other nuts of choice
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shredded fresh coconut
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mint leaves
Directions
Subtitle: An Adaptation of the Traditional Indian Yogurt Drink into a Beautiful, Textured, and Healthy Dessert
Description: This vegan mango lassi bowl takes inspiration from various regions of India while incorporating the principles of whole food plant-based eating. It’s packed with seasonal fruits, probiotics, and nutrient-dense ingredients to nourish your body and satisfy your sweet cravings.
Serves: 4
Difficulty: Easy
Prep Time: 10 minutes (plus overnight fermentation)
Cook Time: 0 minutes
Total Time: Overnight + 10 minutes
Ingredients:
For the Coconut Chia Pudding Base:
1 cup unsweetened coconut milk beverage
1/4 cup chia seeds
1 tsp vanilla extract
Pinch of sea salt
For the Whipped Cream Topping:
1 ripe mango (about 1 cup diced)
1/2 banana (diced)
1 tbsp maple syrup
1/4 cup unsweetened coconut flakes
For Garnishing:
Sliced almonds, pistachios, or other nuts of choice
Coarse shredded fresh coconut
Chopped mint leaves
Instructions:
1. In a small bowl, whisk together the coconut milk, chia seeds, vanilla extract, and pinch of sea salt until well combined. Set aside.
2. For the whipped cream topping, combine all ingredients in a blender and puree until smooth. Transfer to a large bowl and refrigerate for at least 30 minutes to thicken slightly.
3. Divide the coconut chia pudding base evenly among four glasses or serving bowls. Top each portion with about 1/2 cup of the whipped cream mixture. Gently stir to combine.
4. Cover and refrigerate for at least 2 hours or up to 8 hours before serving. This will allow the flavors to meld and the chia seeds to soften. Serve cold, garnished with desired toppings.
Nutrition Facts per serving:
Calories: 310 kcal
Carbohydrates: 52 g
Protein: 10 g
Fat: 18 g
Saturated Fat: 12 g
Cholesterol: 0 mg
Sodium: 15 mg
Fiber: 10 g
Sugar: 26 g
Steps
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1
Done
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In a small bowl, whisk together the coconut milk, chia seeds, vanilla extract, and pinch of sea salt until well combined. Set aside. |
|
2
Done
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For the whipped cream topping, combine all ingredients in a blender and puree until smooth. Transfer to a large bowl and refrigerate for at least 30 minutes to thicken slightly. |
|
3
Done
|
Divide the coconut chia pudding base evenly among four glasses or serving bowls. Top each portion with about 1/2 cup of the whipped cream mixture. Gently stir to combine. |
|
4
Done
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Cover and refrigerate for at least 2 hours or up to 8 hours before serving. This will allow the flavors to meld and the chia seeds to soften. Serve cold, garnished with desired toppings. Nutrition Facts per serving: |
