Coconut chia pudding with mango and mint

Serves: 2

Ingredients

• For the chia pudding:


• 2 cups coconut milk (see recipe below)


• ⅓ cup chia seeds


• 1.5 TBSP sweetener of choice (raw honey/maple syrup)


• ⅓ tsp ground cinnamon


• Toppings:


• 1 ripe mango, peeled and cubed/sliced


• handful of fresh mint (Moroccan mint goes really well)


• pinch of chia seeds


• pinch sesame seeds


• 1 TBSP coconut yogurt per serving (you can omit this if you don’t have any available, but it’s gorgeous with)


• A bit of freshly squeezed lime juice (don’t worry if you have none, it’s awesome without as well)


• optional: bee pollen


• To make coconut milk:


• 2 cups water


• ½ cup coconut (dry, shredded, dessicated – whatever you have, just not flour)


• pinch sea salt flakes


• pinch vanilla seeds

Instructions

1. If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds. Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.


2. For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.


3. Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.


4. Add the toppings and be prepared to be dazzled.


5. Serve chilled