Mango Cardamom Chia Seed Pudding
Makes 8 servings
1 (15 ounce) can full-fat coconut milk
3 cups milk or unsweetened non-dairy milk
2-4 tablespoons maple syrup (depending on desired sweetness)
1 teaspoon vanilla extract
1 teaspoon ground cardamom
10 ounces frozen mango
1 cup chia seeds
½ cup shredded coconut, toasted
1. In a high-speed blender, combine coconut milk, milk, maple syrup, vanilla extract, ground cardamom and frozen mango. Blend until smooth and creamy.
2. With the blender on its lowest setting, add chia seeds and mix until seeds are evenly distributed, but not ground.
3. Transfer to a glass container and refrigerate for at least 1 hour before serving. Chia seeds will expand in size, creating a consistency like tapioca pudding.
4. Serve topped with toasted shredded coconut for garnish.