Equipment
Ingredients
Pudding Base
- 350 ml coconut milk
- 45 g chia seeds, whole
- 30 ml maple syrup
- 5 ml vanilla extract
- 1 g kosher salt
Topping
- 150 g mango, diced
- 15 g coconut flakes, toasted
Nutrition (per serving)
Method
In a mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and kosher salt. Stir well until the syrup is fully dissolved.
Gradually pour the chia seeds into the liquid while whisking continuously. This prevents the seeds from immediately clumping together.
Let the mixture rest uncovered at room temperature for 10 minutes. After resting, whisk the mixture vigorously one more time to break up any seed clusters that have formed at the bottom.
Cover the bowl or transfer the mixture into individual glass jars. Place in the refrigerator to chill for at least 4 hours, preferably overnight, until the chia seeds have absorbed the liquid and created a thick, gelatinous pudding.
Peel and dice the fresh mango into bite-sized pieces.
Spoon the set chia pudding into serving glasses if not already portioned. Top generously with the diced mango and garnish with toasted coconut flakes if using.
Chef's Notes
- For a richer, dessert-like texture, you can substitute half of the carton coconut milk with full-fat canned coconut milk.
- If your fresh mango is out of season or slightly tart, a quick squeeze of lime juice tossed with the diced fruit will enhance its natural tropical sweetness.
- To streamline meal prep, you can build this directly in mason jars. Add all ingredients, seal tightly, and shake vigorously instead of whisking.
- The resting step is non-negotiable. Skipping the 10-minute rest and secondary stir is the number one reason home cooks end up with a brick of chia seeds at the bottom of their bowl.
Storage
Refrigerator: 4 days — Store toppings separately from the pudding base for maximum freshness.
