Dessert chia pudding parfait with coconut milk and mango

Prep Time 10 minutes + 30 minutes setting time
Cook Time --
Servings 6 small portions
Chia pudding is not just for breakfast, and this gourmet version with coconut milk is proof! The flavour mix of mango and coconut milk is always a winner, and in this recipe it serves as a great way to introduce or re-introduce chia seeds to your family. You can make the chia pudding in this recipe up to a day in advance, but altogether it only takes a little over 30 minutes to prepare - no stress, no mess! Layer the coulis and chia pudding together just before serving, top with mango chunks and coconut strips, and let the magic happen. The mango coulis will keep for several days in the fridge and is delicious on almost anything!
Print

How it's made

Ingredients

  • 1 400mL can of coconut milk
  • 5 tablespoons of whole black ProactivChia seeds
  • 2 tablespoons of agave or maple syrup
  • 2 ripe mangoes
  • Zest and juice of 1 lime

Toppings

Mango chunks, lime zest, coconut strips

Directions

  1. In a Mason jar, mix the coconut milk, 1 tablespoon of agave or maple syrup and chia seeds. Let set for 30 minutes, shaking regularly so the chia seeds don't stick to the bottom of the jar. Set aside.
  2. Peel and cut the mango into cubes. Set aside a teaspoon of lime zest. In a food processor, mix the mango with the remaining lime zest, lime juice and the other tablespoon of agave or maple syrup.
  3. When ready to serve, pour some of the mango coulis into the bottom of your ramekins or jars, top with some chia pudding, and finish with another tablespoon of mango coulis. Garnish with mango chunks, coconut strips, and a sprinkle of lime zest.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews