Ingredients
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1/4 cup chia seeds
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1 cup coconut milk (canned, full-fat)
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1 ripe mango, peeled, pitted, and diced
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1 Zest and juice of 1 lime
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2 tablespoons maple syrup or agave nectar
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1 Shredded coconut and fresh mint leaves, for garnish (optional)
Directions
Serve this Thai-inspired coconut and mango chia pudding chilled, and enjoy the tropical flavors and creamy texture reminiscent of Thailand.
Customize your chia pudding by adding other tropical fruits like pineapple or passion fruit for an extra Thai twist. This breakfast pudding is not only delicious but also a great source of fiber and healthy fats.
Steps
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1
Done
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In a mixing bowl, combine the chia seeds and coconut milk. Stir well to combine. |
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2
Done
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Add the diced mango, lime zest, lime juice, and maple syrup (or agave nectar) to the bowl. Mix everything thoroughly. |
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3
Done
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Cover the bowl and refrigerate the mixture for at least 3 hours or overnight. The chia seeds will absorb the liquid and create a pudding-like consistency. |
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4
Done
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Before serving, give the pudding a good stir to ensure it's well mixed. |
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5
Done
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Divide the pudding into serving glasses or bowls. |
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6
Done
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Garnish with shredded coconut and fresh mint leaves if desired. |
