This chia pudding with strawberries and mango is perfect for a summer’s day. Chia seeds are best soaked overnight in milk (I recommend coconut or almond milk) for a light and healthy breakfast with fruit the next day. Perfect for hot weather.
Serves 4.
Ingredients for the strawberry, mango and chia pudding:
- 1 cup coconut milk
- 3 Tbsp chia seeds
- 1½ Tbsp maple syrup
- 1 tsp vanilla extract
- 150 g strawberries
- 150 g mango
- fresh strawberries and mango, for decoration
Add 3 tablespoons of chia seeds and coconut milk to a cup and stir to combine. Set aside for 15-20 minutes, until the mixture forms a gel-like consistency. Stir again, then sweeten with maple syrup and add the vanilla extract. Cover with cling film and refrigerate for 5–6 hours or overnight.
Before serving, crush the strawberries with a fork. Place the mango slices in a blender and blend until smooth.
Assemble the dessert in cups in the following order: a layer of crushed strawberries, mango purée, and chia pudding. Decorate with fresh fruit.
Enjoy!
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