Mango Sticky Rice Chia Pudding

Ingredients

• 2 cup coconut cream (can use coconut milk as a substitute, but cream is richer; approximately one full can)
• 1 cup water (to dilute the coconut cream)
• 6 tbsp chia seeds (use 5-6 tbsp; 6 tbsp for a thicker pudding consistency)
• 1 tbsp honey (or preferred sweetener to taste; plus extra for drizzling)
• 1.5 cup frozen mango chunks (thawed and puréed)
• fresh mangoes (cubed for topping; Champagne mangoes recommended)
• granola (optional for topping)

Steps

1. 1

   In a large bowl, combine 2 cups of coconut cream, 1 cup of water, 5-6 tablespoons of chia seeds, and 1 tablespoon of honey.

2. 2

   Stir the mixture thoroughly until the honey has dissolved and the chia seeds are evenly distributed rather than floating at the top.

3. 3

   Cover the bowl and place it in the fridge overnight (at least 8 hours) until the chia seeds have absorbed the liquid and the pudding has thickened.

4. 4

   Thaw out 1 1/2 cups of frozen mango chunks by leaving them out or microwaving them for 1-2 minutes until softened.

5. 5

   Place the thawed mangoes in a blender and purée until smooth, or leave it slightly chunky if preferred. Store in an airtight container until ready to assemble.

6. 6

   To serve, layer 2 tablespoons of the mango purée at the bottom of a glass or container.

7. 7

   Add 1/2 cup of the chilled chia pudding on top of the purée layer.

8. 8

   Top with fresh cubed mango bites. Optionally drizzle with extra honey or add granola for crunch.

Notes

The author suggests using coconut cream over coconut milk for a richer texture. If you prefer a thinner pudding, use 5 tablespoons of chia seeds instead of 6. Frozen mangoes are used as a 'cheat code' for the purée to save money, while fresh mangoes are used for the topping.

Nutrition per serving

• breakfast
• dessert
• snack
• vegetarian
• gluten-free
• no-cook
• meal-prep
• mango