Coconut & Mango Chia Puddings


Serves: 4

1/2 cup white or black chia seeds

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

270ml can coconut milk

1 small very ripe mango, chopped

2 tablespoons shredded fresh mint leaves

2 tablespoons pepitas

1 Combine the chia seeds, ginger and cinnamon in a jug.

2 Shake the can of coconut milk very well then pour into a separate jug. Add enough water until 2 cup measure is reached on the jug. Add the mixture to the chia seeds and whisk well to combine.

3 Pour mixture into serving glasses, dishes or jars. Top with mango, mint and pepitas. Cover and chill for 1 hour or overnight if time permits. Serve chilled.


– Depending on the coconut milk brand you use, you may need to add up to 1/2 cup extra water as some brands of milk are thicker than others.

– You can use coconut water or your favourite non-dairy milk instead of the coconut milk if preferred.


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