This creamy, filling dessert is dairy free, gluten free, vegan and has no added sugar. You could use unsweetened almond milk instead of coconut milk and fruit compote or stewed rhubarb instead of mango. Prepare the night before for best results.
2 people made this
400ml coconut milk
4 heaped tablespoons chia seeds
1 large ripe mango, diced
fresh mint (optional)
Directions Preparation:10min › Extra time:3hours › Ready in:3hours10min
Stir chia seeds into coconut milk; set aside for 3 hours to allow the chia seeds to expand. Divide into 4 glasses or dessert bowls. Cover with cling wrap and chill for 8 hours or overnight.
Divide chopped mango evenly on top of each serving; garnish with fresh mint and serve.