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Two Jars of Mango Chia Pudding with Coconut whip

Mango Chia Pudding with Coconut Whip

A nourishing, make-ahead breakfast (inspired by Thai mango sticky rice) that you’ll actually look forward to.
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Prep Time 5 minutes
Serves 4

Ingredients
  

Chia Pudding:

  • 1 13.5 oz can full-fat coconut milk
  • ¼ cup chia seeds
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • Pinch of salt

Mango Layer:

  • 1 cup ripe mango chunks fresh or thawed from frozen
  • Juice of ½ lime

Coconut Whip:

  • ⅓ cup chilled coconut cream solid part from a can left in the fridge overnight
  • 1 tbsp maple syrup

Toppings:

  • Fresh mango chunks
  • Sesame seeds white or black, or both!

Instructions
 

  • In a bowl or jar, whisk together the coconut milk, maple syrup, vanilla, and a pinch of salt. Add in the chia seeds and whisk.
  • Let sit for 10 minutes, then whisk again to prevent clumping.
  • Cover and refrigerate for 30 minutes to an hour, until thick and pudding-like.
  • In a blender or food processor, combine mango chunks with lime juice until smooth. Set aside.
  • Make the Coconut Whip: Using a hand mixer, stand mixer with a whisk attachment, or a regular whisk, whip the chilled coconut cream with maple syrup until light and fluffy.
  • Assemble + Serve: When ready to serve, layer the chia pudding and mango purée in jars or bowls. Top with extra mango, a dollop of coconut whip, and a sprinkle of sesame seeds.