Layered Mango Chia Seed Pudding
This tastes so indulent, it's ideal for a sunday brunch. Plus, it gets your all important fruit in early in the day.
2 people
0 minutes
20 minutes
Ingredients
- 0.5 - Banana mashed
- 1 pinch Black Pepper
- 1.5 tbsp Maple Syrup agave syrup and honey may also be used
- 2 tbsp Porridge Oats or oat flakes
- 2 tbsp Supervalu Goodness Chia Seeds
- 0.25 tsp Turmeric
For the Coconut Cream
-
1
tin
Coconut Milk
(400g)
-
1
tsp
Maple Syrup
agave syrup and honey may also be used
-
1
tsp
Vanilla Extract
To Serve
-
1
handfull
7up 2ltr
-
1
-
Banana
sliced
-
1
-
SuperValu Mango
peeled and sliced
Method
- To make the golden chia seed pudding, open the tin of coconut milk and remove the cream from the top of the can. If it has not separated, put the tin in the fridge for 1 hour and the cream will rise to the top. Put the coconut cream in a bowl and set aside.
- In another bowl, mash the banana with the coconut milk liquid. Add the chia seeds, oats, maple syrup, turmeric and black pepper and let it sit for 15 minutes to thicken.
- Add the maple syrup and vanilla to the coconut cream and mix well.
- To layer up in 2 x 250 ml glasses or jars, start with some chia seed pudding, then some sliced mango and banana and some coconut cream, then another layer of pudding, fruit and coconut cream. Top with some fresh berries.
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