Raw Coconut Mango Pudding

raw coconut mango pudding title


  • 1-14 oz can Thai full-fat coconut milk
  • 3 ripe yellow mangoes, pitted
  • 1/3 Cup chia seeds
  • 2-4 Tablespoons amber maple syrup (depends on the sweetness of your mangoes)
  • pinch of salt
  • Optional: sprinkle with flaked coconut


  1. In your blender combine the coconut milk, mangoes, chia seeds, maple syrup, pinch of salt, and blend until smooth.  Taste the batter with a spoon and adjust any seasonings as necessary.P1120023s
  2. Add your pudding to glass jars, bowls, whatever tickles your fancy, and refrigerate for at least 4 hours (I like to keep it in the fridge overnight).
  3. Enjoy eating whole!P1120016s




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