Keto Filipino Mango Coconut Chia Pudding
Our Keto Filipino Mango Coconut Chia Pudding is a delectable fusion of tropical flavors and textures, perfect for those following the ketogenic diet. This low-carb dessert combines the richness of coconut milk with the sweetness of mangoes and the nutritious crunch of chia seeds, making it an irresistible treat for your next gathering.
Allergens
N/A
Ingredients
- 1/2 cup chia seeds (white or black)
- 1 1/2 cups coconut milk
- 2 ripe mangoes, diced
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons Swerve sweetener (erythritol
- based sugar substitute)
- 1/4 cup unsweetened shredded coconut
- Fresh mint leaves for garnish
Instructions
- In a medium bowl, combine chia seeds and 1 cup of coconut milk. Mix well to avoid clumping. Let it sit for about 10 minutes, occasionally stirring to prevent clumps from forming.
- Meanwhile, in another bowl, mix the remaining half cup of coconut milk with Swerve sweetener and vanilla extract. Stir until the sweetener is fully dissolved.
- Add diced mangoes into the sweetened coconut milk mixture and gently toss to coat them evenly. Set aside.
- After 10 minutes, the chia pudding should have formed a gel like consistency. Fold in shredded unsweetened coconut.
- In serving glasses, alternate layers of mango coconut mixture and chia pudding. Refrigerate for at least 3 hours or until set.
- Before serving, garnish with fresh mint leaves. Enjoy your Keto Filipino Mango Coconut Chia Pudding!
Chef’s Insight
This recipe is not only keto-friendly but also gluten-free and dairy-free. The combination of chia seeds and coconut milk creates a satisfying, creamy texture without any dairy products.
Notes
To enhance the tropical flavors, try using Philippine mangoes if available. They have a unique sweetness that complements the dish well.