Mango and Lychee Chia Pudding
Begin by mixing chia seeds with creamy coconut milk to make a rich base. Then, add layers of bright mango purée from ripe mangoes and juicy lychee halves. Top it off with fresh mango slices and crunchy macadamia nuts for a mix of textures and tastes. This yummy pudding is great as a cool dessert or a healthy breakfast. It makes enough for 4 servings.
- 70 grams Chia seeds
- 400 milliliters Coconut milk
- 1 x 425 gram Tin of mango pieces
- 1 x 425 Tin of lychees
- 2 tablespoons Macadamia nuts
- Combine Chia Seeds and Coconut Milk:
Start by whisking together the chia seeds and coconut milk in a bowl.
- Prepare Mango and Lychee:
Using a stick blender or food processor, blend three-quarters of the tinned or fresh mango until it forms a smooth purée. Set aside. Slice the remaining mango into slivers and halve the lychees, setting them aside as well.
- Incorporate Mango Purée into Chia-Coconut Mixture:
Swirl the mango purée into the chia-coconut mixture, ensuring it is evenly distributed. Divide half of this mixture among 4 glasses.
- Layer set and Serving:
Layer sliced mango and lychee halves on top of the chia-coconut mixture in each glass. Add another layer of the mango-chia-coconut mixture. Place the glasses in the refrigerator for two hours or overnight to allow the pudding to set. Before serving, top the chilled pudding with the remaining sliced mango, lychee halves, and macadamia nuts for added flavor and texture.
