Ingredients
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the Chia Seeds Base:
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1 cup unsweetened coconut milk
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1/2 cup tapioca flour (or arrowroot starch)
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1/4 teaspoon sea salt flakes
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the Fruit Layer:
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1 ripe mango (about 1 cup), diced
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1 small passion fruit, halved and seeded
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1/2 cup frozen pitted purple mulberries
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Toppings (for garnish):
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1/4 cup toasted coconut flakes
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1 tablespoon chopped fresh mint leaves
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1 tablespoon toasted sesame seeds
Directions
Subtitle: A vibrant and tangy chia pudding bowl bursting with tropical fruits and aromatics from Southeast Asia.
Ingredients:
For the Chia Seeds Base:
• 1 cup unsweetened coconut milk
• 1/2 cup tapioca flour (or arrowroot starch)
• 1/4 teaspoon sea salt flakes
For the Fruit Layer:
• 1 ripe mango (about 1 cup), diced
• 1 small passion fruit, halved and seeded
• 1/2 cup frozen pitted purple mulberries
Optional Toppings (for garnish):
• 1/4 cup toasted coconut flakes
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon toasted sesame seeds
Instructions:
Step 1: In a high-speed blender, combine the chia seeds base ingredients and blend until smooth and creamy, about 1 minute. Set aside.
Step 2: In a large mixing bowl, whisk together the fruit layer ingredients.
Step 3: Divide the prepared chia seed base into two even portions. Pour one portion over the fruit mixture and stir well to combine. Cover and refrigerate for at least 30 minutes to allow the chia seeds to soften and absorb the liquid.
Step 4: Once set, carefully fold the remaining chia seed base into the fruit mixture. Stir in any optional toppings desired.
Difficulty Level: Easy
Note: This recipe makes enough for 2 generous serving sizes. You can adjust the amount of fruit and chia seeds used based on your personal preference.
