1. place the coconut milk, honey, vanilla, and cardamom in a glass container and stir to combine. add the chia seeds and mix well. let stand for 10 minutes and then stir again. cover and refrigerate overnight. 2. top the pudding with the pineapple, orange, and kiwi. serve cold. Combine chia and milk. in a medium bowl, stir chia seeds, almond milk (or your choice of milk) and sweetener. we like honey or maple syrup. let that sit for 10 minutes. 2. break it apart. go back to your mixture and break apart any chia clumps that may have formed with a fork. stir again. 4.
This easy mango chia pudding recipe calls for just 4 simple ingredients and is perfect for breakfast, dessert or a snack. layered with juicy, fresh mango puree, if you love mango this is the chia pudding for you. the recipe can be made with any plant based milk or you can use coconut milk for a creamy, tropical twist. In a blender or food processor, add mango and 1 cup milk, process until puree forms. transfer mango puree into a large bowl along with remaining 1 cup milk, maple syrup and chia seeds. stir well with a spoon or fork, let sit for 10 minutes and stir again. cover and refrigerate overnight or for at least 6 hours. Place half of the mango into a blender and mix until smooth. add all of the ingredients, except for the leftover chopped mango, to a large bowl and whisk well to combine. place the bowl into the fridge and let it sit for about 30 minutes or until the chia seeds have soaked up the liquid and the mixture is thick. Ingredients for mango chia pudding. 2 cups whole milk or non dairy milk (coconut, soy, almond, or cashew milk) any milk of your choice. for tropical flavor, use full fat coconut milk. ¼ cup 2 tablespoon chia seeds 2 tablespoon honey, maple syrup, or agave nectar (any sweetener of your choice) 2 cups mango puree (approximately 3 large fresh mangoes preferred, but you can use frozen mangoes.
Place half of the mango into a blender and mix until smooth. add all of the ingredients, except for the leftover chopped mango, to a large bowl and whisk well to combine. place the bowl into the fridge and let it sit for about 30 minutes or until the chia seeds have soaked up the liquid and the mixture is thick. Ingredients for mango chia pudding. 2 cups whole milk or non dairy milk (coconut, soy, almond, or cashew milk) any milk of your choice. for tropical flavor, use full fat coconut milk. ¼ cup 2 tablespoon chia seeds 2 tablespoon honey, maple syrup, or agave nectar (any sweetener of your choice) 2 cups mango puree (approximately 3 large fresh mangoes preferred, but you can use frozen mangoes. Step by step instructions. step 1: whisk ingredients. add coconut milk and syrup to a small bowl and whisk together, then add in the chia seeds and stir to combine. place the entire bowl in the refrigerator about at least 1 hour. step 2: make mango purée. Instructions. add chia seeds, coconut milk, vanilla and maple syrup to a mixing bowl. whisk all together until smooth. let it rest for 5 10 minutes and stir the mixture again to remove any clumps that may have formed. place the mixture covered in the fridge to set, at least 30 minutes to overnight.
Step by step instructions. step 1: whisk ingredients. add coconut milk and syrup to a small bowl and whisk together, then add in the chia seeds and stir to combine. place the entire bowl in the refrigerator about at least 1 hour. step 2: make mango purée. Instructions. add chia seeds, coconut milk, vanilla and maple syrup to a mixing bowl. whisk all together until smooth. let it rest for 5 10 minutes and stir the mixture again to remove any clumps that may have formed. place the mixture covered in the fridge to set, at least 30 minutes to overnight.
Comments are closed.