Mango-Coconut Chia Pudding Jars

Chia soaked in coconut milk until it turns to pudding, topped with golden mango and toasted coconut. Five minutes of stirring tonight buys you two ready-made mornings.

Serves 2250 minutes plant-basedveggiegluten-freedairy-free

• ✓Chia seeds bring plant protein, fiber and omega-3 fats.
• ✓Mango is a source of vitamin C and carotenoids.
• ✓Coconut milk makes it rich without any cream.
• ✓Naturally dairy-free and gluten-free from top to bottom.

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Ingredients

• •¼ cup / 40 g chia seeds
• •1 cup / 250 ml canned light coconut milk
• •½ cup / 125 ml almond milk or water
• •1 tbsp maple syrup
• •½ tsp vanilla extract
• •pinch of salt
• •1 ripe mango, diced
• •2 tbsp coconut flakes, toasted in a dry pan

Method

1. Whisk the chia, coconut milk, almond milk, maple, vanilla and salt in a bowl or straight in two jars.
2. Wait ten minutes and whisk again — this breaks up the clumps before they set.
3. Cover and refrigerate at least 4 hours or overnight.
4. Top with mango and the toasted coconut just before eating.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.