Fusion · Free recipe
Coconut Chia Seed Pudding
Chia seeds swell overnight in full-fat coconut milk and a touch of maple into a thick, tapioca-like pudding with a gentle vanilla perfume. Spoon diced mango and toasted coconut over the top for a bright, tropical contrast.
- Prep
- 4 hr 10 min
- Cook
- 5 min
- Total
- 4 hr 15 min
- Serves
- 4
- Level
- Easy
Method
-
Whisk the coconut milk, almond milk, maple syrup, vanilla, and salt in a bowl until smooth.
-
Whisk in the chia seeds, let the mixture stand for 10 minutes, then whisk again vigorously to break up any clumps that have formed.
-
Cover and refrigerate for at least 4 hours or overnight, until thick enough that a spoon stands briefly upright.
-
Toast the coconut flakes in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until golden and fragrant, then tip them onto a plate to cool.
-
Toss the mango with the lime zest. Stir the pudding, divide among 4 glasses, and top with mango and toasted coconut.
Zest note from the test kitchen
That second whisk after 10 minutes is not optional; chia seeds clump together as they begin to gel, and skipping it leaves you with dry pockets of seeds in watery pudding.
