In a bowl or mason jar, combine the coconut milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt.
Stir well to ensure the chia seeds are evenly distributed throughout the liquid.
Cover the bowl or jar and refrigerate for at least 3 hours, or overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency.
Prepare the Mango Topping:
While the chia pudding is chilling, peel and dice the mango into small cubes.
If you’d like an extra touch of flavor, toss the mango with lime juice to add some brightness. You can also add a little sweetness by drizzling honey or maple syrup over the mango pieces, if desired.
Assemble the Pudding:
Once the chia pudding has set and thickened, give it a good stir to break up any clumps that may have formed.
Spoon the chia pudding into serving bowls or glasses.
Top each serving with the fresh mango cubes and a sprinkle of shredded coconut, if using.
Serve:
Enjoy immediately or store in the fridge for up to 2-3 days. The pudding can be made in advance for a quick breakfast or snack throughout the week.
Serving and Storage Tips:
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