Vegan Coconut Mango Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
5.0(16)
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened coconut milk (from a carton), or water
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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