📝 About This Recipe
This vibrant, gluten-free breakfast captures the essence of a tropical getaway in a single jar. By combining protein-rich chia seeds with creamy coconut milk and a zesty lime-infused mango purée, we create a texture that is both indulgent and incredibly refreshing. It is a sophisticated, make-ahead morning meal that balances the earthy crunch of seeds with the velvet sweetness of sun-ripened fruit.
🥗 Ingredients
The Chia Base
- 1/2 cups Black or White Chia Seeds (ensure they are fresh for best gelling)
- 1.5 cups Full-fat Coconut Milk (canned for extra creaminess)
- 1/2 cups Unsweetened Almond Milk (or any gluten-free nut milk)
- 3 tablespoons Pure Maple Syrup (adjust based on sweetness preference)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Sea Salt (to enhance the coconut flavor)
The Mango Coulis
- 2 large Fresh Ripe Mangoes (peeled and cubed; Ataulfo variety recommended)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Fresh Ginger (finely grated)
Toppings and Garnish
- 1/4 cups Toasted Coconut Flakes (unsweetened)
- 8-10 pieces Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Hemp Hearts (for added protein and nuttiness)
- 1/4 cups Macadamia Nuts (roughly chopped)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the chia seeds, coconut milk, almond milk, maple syrup, vanilla bean paste, and a pinch of sea salt.
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2
Whisk the mixture vigorously for at least 2 minutes. This ensures the seeds are evenly distributed and prevents clumping at the bottom.
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3
Let the mixture sit at room temperature for 10 minutes, then whisk again thoroughly. This second whisking is the secret to a perfectly uniform texture.
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4
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight, until the pudding has reached a thick, custard-like consistency.
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5
While the pudding sets, prepare the mango coulis. Place 1.5 of the cubed mangoes into a blender or food processor.
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6
Add the lime juice and grated ginger to the blender. Pulse until the mixture is a completely smooth, vibrant purée.
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7
Dice the remaining half of the mango into small, uniform 1/4-inch cubes to use for the final topping.
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8
Once the pudding is set, take it out of the fridge and give it one final stir. If it's too thick, add a splash of almond milk to loosen it.
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9
To assemble, spoon 2 tablespoons of the mango coulis into the bottom of four individual glass jars or parfaits.
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10
Layer the chia pudding over the coulis until the jars are three-quarters full.
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11
Top each jar with a generous spoonful of the remaining mango purée and the fresh diced mango pieces.
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12
Finish by sprinkling toasted coconut flakes, chopped macadamia nuts, and hemp hearts over the top for a delightful crunch.
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13
Garnish with a sprig of fresh mint and serve chilled immediately.
💡 Chef's Tips
Always whisk the pudding twice—once initially and again after 10 minutes—to prevent the seeds from sinking and forming a block. Use Ataulfo (honey) mangoes if possible; they are less fibrous and much creamier for purées. If you prefer a lighter pudding, use light coconut milk, but the full-fat version provides a much more luxurious mouthfeel. Store the assembled jars in the fridge for up to 3 days; the flavors actually deepen over time. To toast coconut flakes, heat them in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
🍽️ Serving Suggestions
Pair with a hot cup of Matcha Latte for a balanced, antioxidant-rich breakfast. Serve alongside a small plate of fresh passion fruit or dragon fruit to lean into the tropical theme. For a weekend brunch, serve in elegant martini glasses for a sophisticated presentation. Add a dollop of Greek yogurt (or dairy-free coconut yogurt) on top for extra tang and protein. Accompany with a side of gluten-free granola for those who enjoy a variety of textures.