About this recipe
Coconut milk instead of yoghurt makes this the dairy-free cousin in our mango-breakfast rotation — richer, faintly tropical, and fully vegan. The ratio is everything: too much chia and it sets like rubber, too little and it stays soupy, so stick to the measure and stir again after ten minutes to stop the seeds sinking. Layered with fresh mango, it doubles as a dessert nobody feels guilty about.
Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Whisk coconut milk, chia seeds, maple syrup and cardamom in a bowl.
- 2Rest for 10 minutes, then whisk again so the chia does not clump.
- 3Cover and chill until thick, preferably overnight.
- 4Layer mango puree with the coconut chia pudding in small bowls.
- 5Top with diced mango and toasted coconut flakes.
About this recipe
Already vegan; add a spoon of hemp hearts per serving if you want more protein.
