Coconut Chia Pudding with Mango Puree (Vegan)
75 gram Frozen mango chunks
30 gram Chia seeds
20 gram Blueberry or Rasberry
10 gram Coconut palm sugar
150 ml Almond milk
85 ml Thai coconut milk
-Gently heat Thai coconut milk and Coconut palm sugar in the saucepan until the sugar dissolved.
-Mix the Chia seed, Almond milk, Coconut milk mixture in the medium mixing bowl. Cover with the plastic sheet, leave it for at least 4 hours or at least overnight.
-When ready to eat, blend the frozen mango in an electric blender until it becomes smooth.
-Assemble the ingredients together. I like to layer the Chia seed in the beautiful glasses and top with the mango puree then berries on the top.
– This lovely nutritional treat is truly versatile you can serve it hot or cold, as breakfast or dessert.
-Thais always have a very similar version of Chia seed which called Basil seeds. Click here for further info Basil seeds.