Coconut chia pudding

Ingredients

• Chia seeds40 g
• Coconut milk (min. 60% coconut extract)300 ml
• Maple syrup30 g
• Fresh mango250 g
• Natural vanilla extract2 g
• Fine salt0.5 g
• Desiccated coconut (for garnish)10 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. In a large bowl, pour the coconut milk and add the vanilla extract, salt, and maple syrup.
2. Rain the chia seeds into the liquid, whisking immediately with a hand whisk to prevent lumps from forming.
3. Let the mixture rest at room temperature for about 15 minutes to allow the seeds to begin hydrating.
4. Whisk vigorously again to separate any seed clusters that tend to settle at the bottom.
5. Cover the container with plastic wrap and refrigerate at 4°C for at least 6 hours, ideally overnight.
6. At serving time, peel the mango and cut it into regular 1 cm cubes.
7. Remove the pudding from the refrigerator and stir gently with a spoon to homogenize the gelatinous consistency.
8. Divide the pudding into two individual glasses or small bowls.
9. Top each serving with the fresh mango cubes and a sprinkle of desiccated coconut.
10. Serve cold to maintain the rheological stability of the chia's mucilaginous fiber.