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Mango and Coconut Chia Pudding

Make mango and coconut chia pudding, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Mango and Coconut Chia Pudding, plated and ready to serve. — The finished recipe. Mango and Coconut Chia Pudding

Ingredients 1 to 6 for mango and coconut chia pudding arranged separately on a dark worktop. — Ingredients 1 to 6. 25 g Chia seeds. 200 ml Unsweetened soya milk (Unsweetened soya is the plant milk with protein in it, 3.3 g per 100 ml. Almond has almost none.). 80 g Mango (Flesh only.). 10 g Hemp seeds, hulled. 5 g Desiccated coconut. A squeeze Lime juice

Ingredients 7 to 7 for mango and coconut chia pudding arranged separately on a dark worktop. — Ingredients 7 to 7. A few drops Vanilla extract

Mango and Coconut Chia Pudding, preparation step 1: Stir the chia seeds into the soya milk with the vanilla in a jar or bowl. Stir again after five minutes, and once more after ten, or the seeds sink and set as a solid layer at the bottom. — Step 1. Stir the chia seeds into the soya milk with the vanilla in a jar or bowl. Stir again after five minutes, and once more after ten, or the seeds sink and set as a solid layer at the bottom.

Mango and Coconut Chia Pudding, preparation step 2: Cover and leave in the fridge overnight. It should be the texture of a loose rice pudding by morning. — Step 2. Cover and leave in the fridge overnight. It should be the texture of a loose rice pudding by morning.

The finished mango and coconut chia pudding. — Step 3. Dice the mango, squeeze the lime over it and spoon it onto the pudding with the hemp seeds and coconut.

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