Ingredients
- 150 gr chia seeds
- 600 ml almond milk
- 150 ml coconut milk
- 4 tsp agave syrup
- 4 tsp lime juice
- 4 tsp vanilla essence
mango jam
- 125 gr mango
- 2 tbsp rice syrup
- 2 tsp lime juice
- 1 sprig fresh basil
topping
- 160 gr mango
- 8 gr grated coconut
- 20 gr hemp seeds
- 1 sprig fresh basil
Instructions
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mix the almond milk, coconut milk, vanilla essence, lime juice and agave syrup. Add to the chia seeds and whisk until it starts to thicken. This will take a few minutes
mango jam
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chop the mango in tiny little chunks. Heat a small pan with the mango and rice syrup. Let it boil for 5 to 10 minutes until the mango is really soft and the jam starts to thicken. Let it cool down. In the mean time finely chop the basil and add this together with the lime juice to the jam when it has reached room temperature
serving
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start with a layer of chia pudding, then add 1/4 of the mango jam, and again a layer of the chia pudding. Add small mango chunks, hemp seeds, grated coconut and some fresh basil op top
Recipe Notes
In order not to waste any food I advice you to use frozen mango and basil. Let the mango defrost before making the jam and serving it as a topping
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