I made this pudding one night as a light dessert and I’ve become so fond of it that I make it quite often. I prepare it in a sealable jar and have it take away as a snack in between my classes.
Preparation: 25 minutes (+ chilling)
150ml coconut milk
150ml almond milk
5 tablespoons chia seeds
2 tablespoons agave syrup (or different sweetener)
2 mangoes (leave 1/4 of one for garnish)
juice of 1 lime
- Place the almond and coconut milk into a bowl, add the chia seeds and stir. Set aside for approximately 20 minutes, until thickens, stirring occasionally (Don’t omit the stirring as it will cause the pudding to be lumpy).
- Cut the mangoes into halves, remove the stones and spoon out the flesh into a food processor. Add the lime juice and process into a smooth puree. Transfer into glasses, half fill them and place into the freezer to firm up. This will ensure a distinct layer between puree and pudding.
- Add the syrup into the chia pudding and stir. When the puree firms up, add the chia pudding on the top, decorate with mango slices and lime and refrigerate before serving.