I’m a breakfast person, I think I’ve mentioned it once or twice already (or more like 20 times). And I like to switch it up: one morning pancakes, the next porridge, then avocado and marmite on sourdough. That’s why I love playing around with dessert recipes that I can breakfast-ify the next morning.
This creamy Mango Coconut Chia Pudding started off as one of those dessert recipes. But food rules are dumb and boring to beginn with, so have it whenever you bloody feel like it!
I had mine, you guessed it, for breakfast and then I had some more for tea time.
Creamy coconut milk and cool, refreshing mango sorbet complement one another rather perfectly. It’s the ideal treat for the hot summer days that we’ve been all waiting for and it makes a great milkshake, too. But lets stick to this recipe for now.
Notes: The coconut milk makes the pudding increadibly rich and creamy, especially if you use a full fat one. Using half coconut milk and half other, thinner plant based milk creates the best consistency for this dessert.
- ½ cup coconut milk
- ½ cup plant based milk of choice (unsweetened)
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 3 Tbsp chia seeds
- 1 large ripe mango
- 1 Tbsp lime
- 1 Tbsp desicated coconut
- Cut up the mango into pieces and leave it in the freezer over night (or for at least 5 hours).
- Mix the coconut milk, other plant based milk, maple syrup, vanilla extract and chia seeds in a glass, bowl or jar and let it sit for at least 4 hours to gel.
- In a blender or food prossecor blitz the frozen mango chunks until you have a sorbet. I added a Tbsp of lime juice because I like the combination of acidic sorbet and sweet pudding.
- Serve the chia pudding and the mango sorbet in layers as you can see in the photos and sprinkle desicated coconut on top. Enjoy!