Mango coconut chia pudding
Creamy coconut chia pudding layered with bright mango, stirred together in five minutes and set in the fridge, vegan and gluten-free.
- 255 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.94 a serving
- 400 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- 1 can coconut milk, 13.5 oz, full-fat
- 3 tbsp maple syrup
- ½ cup chia seeds
- 2 mangoes, ripe
From your pantry
- ½ cup water
- 1 tsp vanilla extract
- 1 pinch salt
Each serving has about 400 calories, 6 g protein, 37 g carbs and 27 g fat, and costs about $1.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No coconut milk? Light coconut milk works.
Steps
Tap an underlined word for a quick explanation.
Shake the can of coconut milk well, then it with the water, maple syrup, vanilla 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.
in the chia seeds until no clumps are left.
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 any clumps that formed.
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
Dolly’s tip: This second whisk is what keeps it smooth instead of lumpy.Cover and at least 4 hours, until thick and spoonable.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 240 min
the mangoes and cut the flesh into small .
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.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Layer the pudding and mango in 4 glasses or jars and serve cold.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
