Ingredients
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1/4 cup chia seeds
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1 cup unsweetened coconut milk
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1 ripe mango, peeled and diced
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1 tsp agave syrup (or sweetener of choice), optional
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1/2 tsp fresh lime zest
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1 tbsp fresh lime juice
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1 Pinch of salt
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1 Shredded coconut and fresh mint leaves, for garnish
Directions
Garnish the Vegan Thai Coconut Mango Chia Pudding with the remaining diced mango, shredded coconut, and fresh mint leaves. Serve chilled and enjoy your Thai-inspired tropical breakfast!
Adjust the sweetness of the mango puree to your preference by adding more or less agave syrup. This chia pudding is a delightful way to start your day with the tropical flavors of Thailand.
Steps
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1
Done
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In a bowl, combine the chia seeds and unsweetened coconut milk. Stir well to ensure the chia seeds are evenly distributed. |
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2
Done
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Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency. |
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3
Done
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In a blender, combine half of the diced mango, agave syrup (if using), fresh lime zest, fresh lime juice, and a pinch of salt. Blend until smooth to create a mango puree. |
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4
Done
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To assemble the chia pudding, layer the chia seed mixture and mango puree in serving glasses or bowls. Start with a layer of chia pudding, followed by a layer of mango puree, and repeat. |
