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, pitted, and diced
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1 tablespoon maple syrup or agave nectar (optional, for extra sweetness)
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1/2 teaspoon vanilla extract
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1 Zest and juice of 1 lime
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1 Fresh mint leaves, for garnish (optional)
Directions
Customize your Thai-Inspired Coconut Mango Chia Pudding by adding toasted coconut flakes or a sprinkle of crushed peanuts for extra Thai flair. Enjoy the tropical flavors of Thailand for breakfast!
Steps
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1
Done
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In a mixing bowl, combine the chia seeds and unsweetened coconut milk. Stir well to combine. |
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2
Done
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Add the vanilla extract, lime zest, and lime juice to the mixture. If you prefer a sweeter pudding, you can also add maple syrup or agave nectar at this stage. |
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3
Done
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Stir everything together until well combined, and let it sit for about 10 minutes, stirring occasionally. |
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4
Done
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After the first 10 minutes, cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like texture. |
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5
Done
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Once the chia pudding has thickened, remove it from the refrigerator and give it a good stir. |
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6
Done
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To assemble the Thai-Inspired Coconut Mango Chia Pudding, layer the chia pudding with diced ripe mango in serving glasses or bowls. |
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7
Done
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Garnish with fresh mint leaves if desired. |
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8
Done
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Serve your Vegan Thai-Inspired Coconut Mango Chia Pudding chilled and enjoy your tropical Thai-inspired breakfast! |
