House of Asia > Recipes > Coconut chia pudding with mango pulp and blueberries

Coconut Chia Pudding with Mango Pulp and Berries by House of Asia

Coconut chia pudding with mango pulp and blueberries

Name: Coconut chia pudding with mango pulp and blueberries
Total time: 2 h 5 min
Yield: 2
Cuisine: Asian
Ingredients: 200 ml coconut milk 5-7%; 200 ml mango pulp; 4 tablespoons of chia seeds; 1 tablespoon blue spirulina powder; 1 teaspoon of vanilla extract; 1 tablespoon agave or maple syrup; mint, strawberries and blueberries for garnish

5 min. + 2 h

2 servings

mild

4.9 / 5. Number of votes: 8

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This pudding with coconut milk, blue spirulina, chia seeds, and mango pulp not only looks fantastic but also has numerous nutritional benefits for your body. This recipe is perfect for a nutritious breakfast or lunch. Enjoy!

Fruits Asian up to 15 minutes

Ingredients

200 ml coconut milk 5-7%
200 ml mango pulp
4 tablespoons chia seeds
1 tablespoon blue spirulina powder
1 teaspoon of vanilla extract
1 tablespoon agave or maple syrup
mint, strawberries and blueberries for garnish

A method of preparing

Prepare two bowls. In the first, pour 200 ml of coconut milk, 2 tablespoons of chia seeds, agave, vanilla extract, and spirulina. In the second bowl, pour the mango pulp and 2 tablespoons of chia seeds. Mix the contents of each bowl well and refrigerate for 2-3 hours.
Pour the finished pudding into tall glasses. First the yellow layer, then the blue.
Garnish the dessert with blueberries, strawberries and mint.