In a mixing bowl, combine chia seeds, dairy-free milk, dairy-free yogurt (if using), sweetener (if using), and vanilla extract (if using).
Whisk well to ensure the chia seeds are evenly distributed and there are no clumps.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
If the pudding is too thick, add a splash more dairy-free milk to reach your desired consistency. Stir well.
In a blender or food processor, combine the mango chunks and lime juice (if using). Blend until smooth.
Gently fold in coconut cream into the mango puree.
In a glass or serving dish, layer the chia pudding and mango coconut mixture. Start with a layer of chia pudding, then a layer of mango coconut mixture, and repeat.
Top with shredded coconut.
Serve immediately or refrigerate for later. The pudding can be stored in the refrigerator for up to 3 days.
For a thicker pudding, use less liquid or add more chia seeds.
Adjust the amount of sweetener to your liking.
Feel free to add other toppings such as fresh fruit, nuts, or seeds.
If you don't have coconut cream, you can skip it or use additional dairy-free yogurt.
• Dessert, Breakfast, Snack (Fusion)
• Approximately 350-400 calories
• 0 minutes (plus soaking time) (Easy)
• 2 hours 15 minutes (includes chilling time)
• 5-7
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