Coconut mango chia pudding
Creamy coconut milk sets into a rich chia pudding overnight, and ripe mango with a squeeze of lime keeps every spoonful bright.
- 130 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.68 a serving
- 430 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 2 servings.
- 1½ cups light coconut milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup
- 1 mango, peeled and diced
- ½ lime
From your pantry
- 1 pinch salt
Each serving has about 430 calories, 8 g protein, 48 g carbs and 25 g fat, and costs about $2.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Shake the can of coconut milk well, then 1½ cups of it with the chia seeds, maple syrup and salt in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Let it sit 10 minutes, then again to break up the clumps.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 10 min
Divide between two jars, cover and chill at least 2 hours or overnight.
Timer: 120 min
Dolly’s tip: It keeps 3 days in the fridge. Cut the mango the morning you eat it.the mango, the flesh away from the flat pit and it.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Dolly’s tip: Stand the mango on its end and cut down either side, about ½ inch from the center, to miss the pit.Top the puddings with the mango, squeeze over the lime and eat cold.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
