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Organic Chia Seed Pudding with Mango
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½ cup of Dunya Harvest organic chia seeds
1 14-oz can coconut milk
5 tbsp. unsweetened coconut flakes
1 tsp. vanilla extract
5 tbsp. maple syrup
¼ tsp of cardamom or chai masala
1 mango, diced (or 1 cup frozen)
Combine chia seeds, coconut milk, 4 tbsp. coconut flakes, vanilla, and half the maple syrup and cardamom or chai masala in a closable container. Shake/stir well and refrigerate for at least 8 hours or overnight. Puree mango and remaining maple syrup and cardamom or chai masala in a blender. Alternate layers of mango and chia in two bowls to serve. Top with remaining coconut flakes. Yields 2 servings. Enjoy!
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