Low Iodine Mango Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
½ cup dairy free milk
3 tbsp maple syrup
1 tsp pure vanilla powder
½ cup chia seeds

For serving

1 cup fresh mango, diced
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Whisk together the coconut milk, dairy free milk, maple syrup, and vanilla powder in a medium mixing bowl until the maple syrup is fully dissolved and the mixture is smooth.
2
Add the chia seeds and whisk vigorously for about 1 minute until the seeds are evenly distributed and no clumps remain.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!