Tropical coconut mango chia pudding
yields: 6 servings
Ingredients
Chia pudding
- 2-¼ cups + 2 tablespoons plain coconut milk from the refrigerated section, coconut milk beverage
- ¾ cup chia seeds
- Seeds from 1 vanilla bean or 2 teaspoons vanilla extract
- 1½ tablespoons honey, or maple syrup for vegan adaptation
- 1 tablespoon unsweetened shredded coconut, see note below
- ½ teaspoon ground cinnamon
- Pinch of cardamom
Coconut mango purée
- 1 large mango, peeled and cut off the seed
- 2½ tablespoons honey
- 3 tablespoons unsweetened shredded coconut, see note below
The pudding cups
- 2 tablespoons shaved coconut, toasted
INSTRUCTIONS
Chia pudding
- Whisk together the coconut milk, chia seeds, vanilla bean seeds (or extract), honey, grated coconut, cinnamon, and cardamom in a medium bowl.
- Cover with plastic wrap and refrigerate overnight (or for at least 4 hours). In a pinch, you can freeze it for an hour, whisk it again, then refrigerate for an hour.
Coconut mango purée
- Combine the mango, honey, and grated coconut in a food processor and mix until smooth.
- Refrigerate until cold, at least an hour.
The pudding cups
- Starting with mango purée, layer about 1 tablespoon each of mango purée and chia seed pudding among 6 dessert cups, repeating until all the purée and pudding has been divided. I've used champagne flutes, mason jars, small cups, etc.
- Sprinkle toasted coconut shavings on top of each cup.
- Refrigerate until serving.
Notes
Grated coconut: The coconut I use is much more fine than "shreds," but regular shredded coconut will work, but it will just have a different texture. I get mine in the bulk section at the produce market, but I did see some at the major supermarket in the organics aisle where all the Bob's Red Mill products are - this is different for every grocery store, but just grab the one that's got the finest shreds of coconut.
Adapted from Blissful Basil
