Morning Plates · Card MO17
Mango and Strawberry Chia Pudding
White chia seeds set into a pale, creamy coconut pudding that gets layered with a quick crush of lime-kissed strawberries and piled with ripe mango. Cool and bright, with small pops of texture, it lives happily in the fridge for three days of grab-and-go breakfasts.
- Prep
- 4 hr 15 min
- Cook
- 0 min
- Total
- 4 hr 15 min
- Serves
- 4
- Level
- Easy
- Cuisine
- Caribbean
Method
Step 1: Whisk the coconut milk, almond milk, maple syrup, vanilla and salt in a bowl until smooth. Whisk in the chia seeds.
Step 2: Let the mixture sit for 10 minutes, then whisk again firmly to break up any clumps of seeds that have settled together.
Step 3: Cover and refrigerate for at least 4 hours, until thick enough that a spoon stands briefly before tipping over.
Step 4: Meanwhile, crush the strawberries with the sugar and 1 teaspoon of lime juice using a fork or potato masher, leaving some small pieces. Let them sit for 10 minutes to turn juicy.
Step 5: Toss the diced mango with the lime zest and a squeeze of the remaining juice.
Step 6: Spoon a layer of chia pudding into each of 4 glasses, add a layer of crushed strawberries, top with more pudding, and finish with a generous pile of mango.
Kitchen note
Chia seeds form a gel on their surface almost immediately and stick to each other, so the second whisk after 10 minutes is what keeps the pudding smooth instead of lumpy.
Easy swap
Use black chia seeds if that is what you have; the pudding sets the same way but looks speckled.
Filed nearby
See the whole volume
