Mango Sticky Rice Chia Pudding
Mango Sticky Rice Chia Pudding
Ingredients
For the Chia Pudding
- 1 can full-fat coconut milk
- 1/2 cup chia seeds
- 1/2 cup ripe mango, puréed
- 2 teaspoons vanilla extract
- 2 tablespoons agave or maple syrup, or up to 3 tablespoons, to taste
- 1 pinch salt, generous
For the Toppings
- as needed coconut cream
- as needed black sesame seeds
- as needed fresh mango, diced
Instructions
- 1
In a medium bowl or jar, combine the full-fat coconut milk, chia seeds, puréed ripe mango, vanilla extract, agave or maple syrup, and a generous pinch of salt. Whisk all ingredients together thoroughly until the mixture is smooth and well combined.
⏱️ 3 min
- 2
Let the mixture sit at room temperature for 5 minutes. This allows the chia seeds to begin absorbing liquid. After 5 minutes, stir the mixture again vigorously to prevent any clumping of the chia seeds and ensure an even consistency.
⏱️ 7 min
- 3
Cover the bowl or jar tightly with a lid or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia pudding to fully set and achieve a thick, creamy texture.
⏱️ 240 min
- 4
Before serving, give the chia pudding a quick stir. Divide the pudding into individual serving bowls. Top each serving with fresh diced mango, a dollop of coconut cream, and a sprinkle of black sesame seeds, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Chia Pudding
For the Chia Pudding
- 1 can full-fat coconut milk
- 1/2 cup chia seeds
- 1/2 cup ripe mango, puréed
- 2 teaspoons vanilla extract
- 2 tablespoons agave or maple syrup, or up to 3 tablespoons, to taste
- 1 pinch salt, generous
For the Toppings
- as needed coconut cream
- as needed black sesame seeds
- as needed fresh mango, diced
Instructions
- 1
In a medium bowl or jar, combine the full-fat coconut milk, chia seeds, puréed ripe mango, vanilla extract, agave or maple syrup, and a generous pinch of salt. Whisk all ingredients together thoroughly until the mixture is smooth and well combined.
⏱️ 3 min - 2
Let the mixture sit at room temperature for 5 minutes. This allows the chia seeds to begin absorbing liquid. After 5 minutes, stir the mixture again vigorously to prevent any clumping of the chia seeds and ensure an even consistency.
⏱️ 7 min - 3
Cover the bowl or jar tightly with a lid or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia pudding to fully set and achieve a thick, creamy texture.
⏱️ 240 min - 4
Before serving, give the chia pudding a quick stir. Divide the pudding into individual serving bowls. Top each serving with fresh diced mango, a dollop of coconut cream, and a sprinkle of black sesame seeds, as desired.
⏱️ 5 min