Mango Sticky Rice Chia Seed Pudding
Mango Sticky Rice Chia Seed Pudding
Ingredients
- 1 cup Greek yogurt
- 3 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 mango, chopped
- 1/2 cup coconut milk
- 1/2 cup water
Instructions
- 1
Add the Greek yogurt, chia seeds, maple syrup, and vanilla extract to a large glass bowl.
⏱️ 2 min
- 2
Measure and add 1/2 cup of coconut milk to the bowl with the other ingredients.
⏱️ 1 min
- 3
Stir the mixture thoroughly until all ingredients are well combined and the chia seeds are evenly distributed.
⏱️ 2 min
- 4
Carefully peel the mango using a vegetable peeler. Cut the flesh off the pit and dice it into small, bite-sized pieces on a cutting board.
⏱️ 5 min
- 5
Add the chopped mango to the chia seed pudding mixture in the bowl and gently stir to incorporate.
⏱️ 2 min
- 6
Pour 1/2 cup of water into the mixture and stir everything together one last time until fully combined and smooth.
⏱️ 2 min
- 7
Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, or preferably overnight, to allow the chia seeds to set and thicken the pudding.
⏱️ 120 min
- 8
Once set, stir the pudding again before serving. Divide into 4 equal portions and enjoy. This chia seed pudding can be stored in the refrigerator for up to 5 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Chia Seed Pudding
- 1 cup Greek yogurt
- 3 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 mango, chopped
- 1/2 cup coconut milk
- 1/2 cup water
Instructions
- 1
Add the Greek yogurt, chia seeds, maple syrup, and vanilla extract to a large glass bowl.
⏱️ 2 min - 2
Measure and add 1/2 cup of coconut milk to the bowl with the other ingredients.
⏱️ 1 min - 3
Stir the mixture thoroughly until all ingredients are well combined and the chia seeds are evenly distributed.
⏱️ 2 min - 4
Carefully peel the mango using a vegetable peeler. Cut the flesh off the pit and dice it into small, bite-sized pieces on a cutting board.
⏱️ 5 min - 5
Add the chopped mango to the chia seed pudding mixture in the bowl and gently stir to incorporate.
⏱️ 2 min - 6
Pour 1/2 cup of water into the mixture and stir everything together one last time until fully combined and smooth.
⏱️ 2 min - 7
Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, or preferably overnight, to allow the chia seeds to set and thicken the pudding.
⏱️ 120 min - 8
Once set, stir the pudding again before serving. Divide into 4 equal portions and enjoy. This chia seed pudding can be stored in the refrigerator for up to 5 days.
⏱️ 1 min