Mango & Coconut Chia Pudding

Ingredients

• 4 tbsp chia seeds
• 250ml coconut milk (from a tin)
• 1 tbsp maple syrup
• ½ tsp vanilla extract
• 1 ripe mango, peeled and diced
• Juice of ½ lime
• Fresh mint, to garnish
• Toasted coconut flakes, to garnish

Method

1. Whisk chia seeds, coconut milk, maple syrup and vanilla together in a bowl or jar.
2. Leave for 10 minutes, then stir again to break up any clumps.
3. Cover and refrigerate for at least 4 hours, or overnight.
4. Blend half the mango with lime juice to make a smooth coulis.
5. Spoon chia pudding into glasses, pour over the mango coulis and top with diced mango, coconut flakes and mint.

Tips

The chia pudding base keeps for 4–5 days in the fridge — make a big batch and vary the toppings throughout the week.