Creamy Coconut Chia Pudding With Mango Puree


- 1/4 cup chia seeds
- 1/2 cup full fat coconut milk (canned)
- 3/4 cup light coconut milk (from a carton)
- 1 tablespoon maple syrup
- one ripe mango
- 2 teaspoons of desiccated coconut
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Start by combining full fat coconut milk with light coconut milk and maple syrup (use a whisk or blend it together in a smoothie blender).
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Transfer your chia seeds and the milk mixture to a bigger jar and mix well. Leave for 2-3 minutes and stir again to avoid clumps. Repeat one more time, then set the jar in the fridge for 30 minutes (or longer). Chia seeds will absorb the liquid forming pudding-like texture.
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Transfer chia pudding to smaller jars or cups. Peel the mango and cut it into small chunks. Puree it using a hand blender or in a small bowl of food processor.
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Top chia pudding with mango puree. Sprinkle desiccated coconut on top. Enjoy!

Looking for more healthy and easy recipes? Head to our cookbook for meal ideas and inspiration!
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