Exotic Mango Chia Pudding

Nour Kay
by Nour Kay
4 Bowls
4 hr

With the ongoing snow storms and the constant grey skies, I am dreaming of an exotic dessert that gives me those island vibes. Fortunately you have access to certain exotic fruits all year long and you can try to recreate some items (to a certain extent) to make you forget the winter blues.

With this being said, a refreshing fruity healthy dessert was on my mind: a chia pudding with an exotic fruity base. Sounds fancy right? But trust me, it is a very easy process. Follow along!

Note: The chia pudding requires a few hours of refrigeration (or overnight) to form a gel-ish texture. So make it ahead, as the puree can be done and served immediately. However for efficiency you can also prepare the puree ahead of time.

Recipe details
  • 4  Bowls
  • Prep time: 4 Hours Cook time: 0 Hours Total time: 4 hr
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For the Chia Pudding
  •  1/2 cup whole chia seeds 
  • 2 cups coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 mangoes
  • 1/2 papaya
  • 1 star fruit
  • 2 tbsp (or more) water (for desired consistency)
For the Toppings
  • Bee Pollen
  • Mint leaves
  • Coconut flakes
  • Star fruit or any other fruit of your liking
For the Exotic Fruits Puree Base
Chop mango, papaya, star fruit and blend them until you get a puree consistency, feel free to add water to get the consistency you like
For the Chia Pudding
-Mix milk, maple syrup, vanilla until well combined then add chia, stir well, and wait for a couple min before stirring again to form an (almost) homogenous mix (the chia tends to accumulate at the bottom after the first stir and you don’t want that)
-Let rest in the fridge for 4h up to overnight
-For serving, place the exotic fruit puree at the bottom of the glass
-When serving, add your favorite toppings and enjoy