Ingredients:

  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/2 cup Non-Dairy Milk (Almond, soy, or oat)
  • 1/2 cup Chia Seeds
  • 3-4 Tbsp Maple Syrup (or Agave)
  • 1 tsp Vanilla Extract
  • 1 small pinch Salt
  • 2 large Ripe Mangoes, peeled and diced
  • 1 tsp Fresh Lime Juice
  • 2 Tbsp Toasted Coconut Flakes (for garnish)
  • 1/4 cup Extra Diced Mango (for garnish)

Instructions:

  1. Combine Wet Ingredients: In a medium mixing bowl, whisk together the full-fat coconut milk, non-dairy milk, maple syrup, vanilla extract, and salt until fully incorporated.
  2. Add the Chia Seeds: Slowly pour the chia seeds into the liquid mixture while vigorously whisking. This initial heavy mixing is crucial to prevent the seeds from clumping at the bottom.
  3. Initial Hydration: Continue to whisk the mixture frequently (every 2-3 minutes) for the first 10 minutes as the mixture begins to thicken.
  4. Chill and Set: Cover the bowl and refrigerate for a minimum of 4 hours, but ideally overnight, until the pudding is thick and gelatinous.
  5. Prepare the Mango Layer: Place the diced mango pieces, along with the fresh lime juice, into a blender or food processor. Blend until completely smooth. Taste the purée and add optional extra sweetener if the mango lacks natural sugars.
  6. Check Consistency: Remove the pudding base from the fridge. If it is too thick, stir in a splash of non-dairy milk until it reaches your desired consistency (like thick porridge).
  7. Layer: Spoon the chia pudding into four serving jars or glasses, filling them about two-thirds full.
  8. Top and Garnish: Gently spoon the mango purée over the chia pudding layer. Top each serving with extra diced mango pieces and a sprinkle of toasted coconut flakes just before serving.