Rye Free Coconut Mango Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

4 servings

For the pudding

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened coconut milk (from a carton), or water
3 tbsp honey
1 tsp pure vanilla extract
¼ tsp ground turmeric
¼ tsp ground ginger
½ cup chia seeds

For the topping

2 cups fresh mango, diced (about 2 medium mangoes)
1 tbsp fresh lime juice

For serving

2 tbsp unsweetened coconut flakes, toasted (optional)
1 tsp fresh mint leaves, torn (optional)

Instructions

1
In a large mixing bowl, whisk together the full-fat coconut milk, carton coconut milk, honey, vanilla extract, ground turmeric, and ground ginger until the honey is fully dissolved and the mixture is smooth and evenly golden.
2
Add the chia seeds and whisk vigorously for about 1 minute to distribute them evenly and prevent clumping.

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