Coconut Mango Chia Pudding

Name: Coconut Mango Chia Pudding
Cook time: 5 min
Yield: 4 servings
Ingredients: 400 ml full-fat coconut milk well shaken; 30 ml maple syrup none; 5 ml vanilla extract none; 1 g fine salt none; 60 g chia seeds none; 30 ml water for loosening if needed; 20 g unsweetened shredded coconut toasted; 250 g ripe mango peeled and diced; 2 g lime zest finely grated; 10 ml lime juice freshly squeezed

Chia seeds are whisked into coconut milk, lightly sweetened, and chilled until thick and spoonable, then finished with diced mango, lime zest, and toasted coconut for contrast.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

400 ml full-fat coconut milk well shaken
30 ml maple syrup none
5 ml vanilla extract none
1 g fine salt none
60 g chia seeds none
30 ml water for loosening if needed
20 g unsweetened shredded coconut toasted
250 g ripe mango peeled and diced
2 g lime zest finely grated
10 ml lime juice freshly squeezed

Instructions

In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and fine salt until smooth. Add the chia seeds and whisk again, scraping the bottom so no seeds clump. Let stand 5 minutes, then whisk once more. The mixture looks evenly flecked with chia seeds and no dry clumps remain.
Divide the mixture among 4 serving glasses or bowls. Chill for 10 minutes so it starts to thicken. If it seems too thick to spoon easily, loosen it with up to 30 ml water, stirring in a little at a time. The pudding is noticeably thicker but still softly pourable or spoonable.
While the pudding chills, toast the shredded coconut in a small skillet over medium heat, stirring constantly, until fragrant and pale golden, 2 to 4 minutes. Remove it immediately from the skillet to a plate. The coconut smells nutty and shows light golden edges.
Top each serving with diced mango, lime zest, and a squeeze of lime juice. Finish with the toasted coconut and serve. The mango is bright on top and the pudding holds its shape under the garnish.