Layered Mango Coconut Chia Pudding

This Layered Mango Coconut Chia Pudding looks and tastes so good, your brunch buddies will never guess how easy it was to make! Even better, it’s vegan, vegetarian, and free from gluten, dairy, and processed sugar – the perfect guilt-free breakfast option.

Serves 3-4

Ingredients

For the coconut-mango layer

1 large Mr KP Mango, peeled, chopped & pureed

1/2 cup coconut cream

3 Tbsp chia seeds

 

For the coconut layer

1 Cup coconut cream

3 Tbsp chia seeds

2 Tbsp rice malt syrup

1/2 tsp vanilla essence

 

To decorate

Diced mango or other seasonal fruits (we chose berries)

Coconut flakes

Method

For the mango-coconut layer

Peel and dice the mango, then combine with 1/2 cup coconut cream in a blender. Blend until smooth.

Place mixture in a bowl and stir through 3 Tbsp of chia seeds.

Cover and refrigerate for 15 mins.

Remove from the fridge and stir, then return the mixture to the fridge for at least two hours (but preferably leave it overnight).

 

For the plain coconut layer

Place 1 cup coconut cream with 2 tablespoons rice malt syrup and 3 tablespoons chia seeds in a bowl, then stir until combined.

Cover and refrigerate for 15 mins.

Remove from the fridge and stir, then return the mixture to the fridge for at least two hours (but preferably leave it overnight).

 

To serve

Layer mango-coconut and plain coconut mixtures in 3-4 jars (or glasses).

To create the strawberry heart effect, slice strawberries, then line the jar with the sliced berries, cut-side facing outward. Doing this after adding the first layer of pudding to the jars will help to hold the fruit in place, then simply continue adding layers until the mixture runs out.

Garnish with seasonal fruits and mango flakes to serve.