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COCONUT AND MANGO CHIA PUDDING

Servings: 2

Ingredients

  • 1/2 cup chia seeds
  • 1 1/2 cups light coconut milk
  • Fresh mango, to serve (optional)

Mango compote:

  • 1 fresh/frozen mango, cubed
  • Sugar, to taste (I used brown)

Instructions

  • Add chia seeds to a bowl. Whisk in the coconut milk. Cover and refrigerate overnight or for at least 6 hours.
  • If the chia pudding appears to be too thick the next day, loosen with a bit of water. (Heating it slightly helps remove any lumps.)
  • To make the compote, add fresh/frozen mango and sugar to a saucepan. Cover and cook until it starts to thicken, about 6-8 minutes. Break up the mango pieces with a spatula as it cooks.
  • To serve, layer the chia pudding and mango compote into glasses. For a simpler option, just spoon the compote over the chia and serve. Top with fresh mangoes.