Chia seeds offer fiber, protein, and healthy fats, and have an amazing, tapioca-like texture when soaked. Coconut milk, dates, and vanilla bean make this creamy pudding satisfyingly sweet without refined sugar. Top with mango and coconut and dig in for breakfast or dessert.
4 Medjool dates, pitted
1½ cup (12 fl oz/375 ml) boiling water
½ cup (4 fl oz/125 ml) lite coconut milk
1 vanilla bean, split lengthwise
½ cup (2½ oz/75 g) chia seeds
1 cup (5 oz/155 g) peeled, pitted, and sliced mango
1 teaspoon grated lime zest
1 tablespoon unsweetened coconut flakes, toasted
In a blender, combine the dates, boiling water, and coconut milk and let the mixture stand, uncovered, for 10 minutes.
Use the tip of a paring knife to scrape out the sticky black seeds inside the vanilla bean. Add the seeds to the blender and discard the pod. Blend on high until smooth, stopping to scrape down the sides of the blender once or twice.
In a bowl, whisk together the chia seeds and coconut milk mixture. Pour the mixture into 4 small mason jars, dessert bowls, or coupe glasses. Cover and refrigerate until the mixture has thickened to pudding consistency, at least 4 hours.
When you’re ready to serve, in a small bowl, toss together the mango and lime zest. Spoon on top of each bowl of pudding. Sprinkle with the coconut flakes and enjoy.
MAKES 4 SERVINGS
SERVING SIZE: ABOUT ½ CUP (4 OZ/125 G) PUDDING, ¼ CUP (1½ OZ/45 G) MANGO
Nutrition Facts (per serving)
Protein 5 g
Carbs 24 g
Fiber 11 g
Sugar 10 g
Total fat 11 g
Saturated fat 3 g
Sodium 7 mg
Recipe By Ivy Manning | Photo By Erin Kunkel