AI-generated imageLime-mango coconut chia pudding cups
A chilled chia-and-coconut dessert with a quick lime-mango topping. Allow at least four additional hours of refrigeration.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
In a clean bowl combine 200 ml coconut milk, 35 g chia seeds and 10 g maple syrup. Stir again after 10 minutes to break up lumps; divide into two cups.
Stir all 35 g chia seeds into 200 ml coconut milk so none remain dry. Stir again after ten minutes to break clumps; never eat dry chia seeds as a topping. - 02
Cover and refrigerate at 4°C/40°F or below for at least 4 hours, until the pudding thickens enough to mound on a spoon before slowly sliding off.
- 03
Dice 80 g of the mango to 1 cm. Simmer gently with 15 ml water and remaining 5 g syrup for 3–4 minutes, stirring until softened; turn off the heat. Dice the other 80 g fresh.
- 04
Cool the cooked mango promptly in the refrigerator. Add equal portions of cooked and fresh mango to each chilled cup; distribute 15 ml lime juice between cups. Do not leave warm topping out at room temperature.
Do not spoon hot mango topping onto chilled pudding. Spread in a clean shallow container to cool promptly, refrigerate, then assemble just before eating.
Before you cook
Check coconut milk and chia labels for allergens/cross-contact. Never eat dry chia seeds directly; hydrate fully in liquid. Prepare mango with clean utensils, keep finished cups at 4°C/40°F or below and do not leave out over 2 hours. Coconut can cause allergies in some people.
Image & source credits
AI-generated image.
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