Description
This Tropical Mango and Dragon Fruit Chia Pudding Delight is a vibrant and refreshing no-cook dessert perfect for a healthy breakfast or snack. Combining creamy coconut milk chia pudding with the exotic flavors of ripe Alphonso mango and pink dragon fruit puree, layered beautifully and topped with vanilla coconut yogurt, it offers a perfect balance of sweetness and tropical freshness.
Ingredients
Scale
Chia Pudding
- 350 ml Milk of Choice (Coconut milk enhances tropical flavor.)
- 1.5 tbsp Maple Syrup (Can substitute with honey or agave.)
- 0.5 tsp Vanilla Extract (Optional.)
- 65 g Chia Seeds (Both black and white work well.)
Fruit Layers
- 0.5 Pink Dragon Fruit (Or substitute with dragon fruit powder.)
- 1 large Alphonso Mango (Use any ripe mango.)
Topping
- Vanilla Coconut Yogurt (Any dairy-free or regular yogurt can substitute.)
Instructions
- Preparing the Chia Pudding: In a measuring jug, combine 350 ml of your chosen milk, 1.5 tablespoons of maple syrup, and 0.5 teaspoon of vanilla extract. Add 65 grams of chia seeds and stir thoroughly using a fork to prevent lumps and ensure even distribution of the seeds.
- Chilling the Pudding: Cover the mixture and refrigerate it for at least 4 hours or preferably overnight. Stir the pudding a couple of times during this chilling period to maintain a smooth, pudding-like consistency.
- Preparing Dragon Fruit Puree: Peel and chop half of the pink dragon fruit. Place the pieces into a blender and blend until you achieve a smooth puree. Gently fold this dragon fruit puree into the chilled chia pudding for a vibrant color and tropical flavor twist.
- Making Mango Coulis: Peel and dice the large Alphonso mango. Blend the mango flesh until smooth to create a thick, luscious mango coulis that will be used to layer the pudding.
- Assembling the Pudding: In individual serving jars or bowls, layer the dragon fruit-infused chia pudding first, then add a layer of the mango coulis. Top each serving with a spoonful of vanilla coconut yogurt and garnish with some chopped mango pieces for texture and flavor.
Notes
- You can substitute maple syrup with honey or agave syrup depending on your preference.
- Both black and white chia seeds work well in this pudding.
- For a vegan version, ensure to use plant-based milk and dairy-free yogurt.
- Stir the chia pudding during refrigeration to prevent clumping and improve texture.
- The recipe can be doubled easily for more servings.
