Mango Berry Chia Layered Pudding
Each dreamy spoonful of this plant-based superfood pudding parfait is a flavorful balance of ripe, juicy mango, tangy-sweet raspberries and crunchy toasted coconut. Perfect for a midday snack but satisfying enough for dessert. You can put this together in minutes and use other fruits, easily double it, and prep in advance. The hardest part is waiting for the pudding to set. Don’t take a shortcut, though, as the chia seeds need a little time to get irresistibly plump and the pudding will be creamier. If you’re considering a nourishing breakfast, prep it the night before.
Makes 4 puddings
1 cup Sun Tropics® Mango Nectar
¼ cup chia seeds
½ cup unsweetened coconut milk, full fat recommended, see Note
½ to 1 cup fresh raspberries, rinsed and dried
¼ cup coarsely broken toasted coconut chips, see Note
- In a medium bowl, mix together ½ cup Mango Nectar and chia seeds until thoroughly combined, breaking up any clumps of seeds, as necessary.
- Gently whisk in the remaining ½ cup of Mango Nectar and the coconut milk. Stir thoroughly to combine. Cover the bowl and let stand for 30 minutes until the pudding looks thickened with evenly distributed seeds.
- Refrigerate the covered bowl for at least 2 hours or overnight.
- When ready to serve, divide the pudding evenly among 4 serving dishes, glasses, or small mason jars. Layer 5 or 6 raspberries over half of the pudding in each individual serving before adding a second pudding layer and topping with the remaining raspberries. Sprinkle about a tablespoon toasted coconut chips over each serving and enjoy!
Note: Look for coconut milk in the baking or international foods aisles, most commonly in cans or cartons. Using a refrigerated coconut beverage will result in a runnier, less flavorful pudding. Find ready-to-use toasted coconut chips in the snack aisle or toast your own. Preheat the oven to 325°F. Spread coconut chips on a baking sheet in a thin layer and bake until golden, approximately 5 to 8 minutes.
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