Mango-Coconut Chia Pudding

Creamy coconut chia pudding layered with a bright, silky mango purée and topped with crunchy walnuts. Make it the night before for an easy vegan dessert or breakfast full of fibre and omega-3.

4 h 10 minto make
2portions
Easyto cook
Vegandiet

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Ingredients

For 2 portions

50g chia seeds
250ml coconut milk, canned
100ml oat drink
1 Tbsp maple syrup
0.5 Tsp vanilla extract
1 large mango
1 Tsp fresh lime juice
15g walnuts

Method

In a bowl, whisk the coconut milk, oat drink, maple syrup and vanilla. Whisk in the chia seeds.
Leave for 10 minutes, then whisk again thoroughly to break up any clumps – this is the key to a smooth pudding.
Cover and chill for at least 4 hours, or overnight, until thick and spoonable.
Mango purée: peel the mango, cut the flesh from the stone and blend with the lime juice until completely smooth.
Spoon the chia pudding into two jars or glasses, then pour the mango purée on top in a thick layer.
Scatter with the roughly chopped walnuts and serve cold. Keeps covered in the fridge for up to 2 days.