For garnishsqueeze of lime and slices of kiwi and strawberries
In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
When the pudding is set, spoon into the serving cups.
Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
This recipe is naturally gluten free and vegan. It serves 2 regular chia puddings or 4 miniature chia puddings. You can substitute or add any of your favourite soft fruits in place/in addition to the mango.
HOW TO STORE You can store this chia pudding in an airtight tupperware container in the fridge for up to 3 days.