This Mango, Lime, Coconut China Pudding is not only vegan, but a delicious and easy to make option for breakfast, a snack or dessert.
Prep: 5 minutes
Set: 3 hours
60 g chia seeds (6 tbsp)
500 ml canned coconut milk
200 ml coconut water
1 lime/s - juice and zest
4 mango/s - flesh
0.5 tsp ground turmeric
2 tsp vanilla - essence
1. Combine the chia seeds with the coconut milk, coconut water and lime zest in a jug or bowl and chill for 3 hours or overnight.
2. In a blender combine the flesh of one mango, with the turmeric, lime juice and vanilla. Blend until smooth. Cover and chill until ready to serve.
3. To serve, place a quarter of the coconut chia into two glasses, top with half the mango puree and then the rest of the chia.
Top with slices of fresh mango and serve immediately.
Coconut-free: Replace the coconut milk and water with a nut milk (or any milk of your liking).
Make it sweeter: If you have a sweet tooth or are catering for one, then add a tablespoon or two of rice malt or maple syrup in the coconut and/or mango layer.