Coconut Chia Pudding with Mango

Ingredients

• 14 oz Full-fat Coconut Milk (1 can)
• 0.5 cup Milk of Choice (or water)
• 0.25 cup Chia Seeds
• 1.33 tbsp Maple Syrup (1 Tbsp + 1 tsp; add more if you'd like it sweeter)
• Kosher Salt (a pinch)
• 1 Mango (peeled and sliced)
• Toasted Sesame Seeds (optional garnish)

Steps

1. 1

   In a medium bowl, whisk together the coconut milk, milk of choice (or water), chia seeds, maple syrup, and salt.

2. 2

   Taste the mixture and add more maple syrup if you would like it sweeter.

3. 3

   Cover the bowl and refrigerate for 30 minutes.

4. 4

   After 30 minutes, stir the mixture well to break up any clumps of chia seeds.

5. 5

   Return the bowl to the refrigerator for at least 3 more hours or overnight, until the pudding has thickened.

6. 6

   Before serving, peel the mango using a vegetable peeler and slice off the cheeks around the pit, then cut into thin slices.

7. 7

   Stir the chia pudding once more and spoon it into serving bowls.

8. 8

   Top each bowl with the fresh mango slices and a sprinkle of toasted sesame seeds, if using.

Notes

The coconut chia pudding will keep in the refrigerator for up to 5 days. For the best texture, slice the mango fresh and add it just before serving.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• vegan
• gluten-free
• dairy-free
• no-cook
• meal-prep