Mango Cardamom Chia Pudding with Coconut Whipped Cream

Allergens

Tree Nuts (Almond, Coconut)

Ingredients

• 1/2 cup chia seeds
• 1 cup almond milk
• 1/2 teaspoon ground cardamom
• 1 ripe mango, diced
• 1 can full
• fat coconut milk, refrigerated overnight
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• A pinch of sea salt

Instructions

1. In a medium bowl, whisk together chia seeds and almond milk. Stir in cardamom and let sit for 5 minutes. Then stir again to avoid any lumps. Add the diced mango and mix gently. Cover and refrigerate for at least 2 hours or overnight for a pudding like texture. For the coconut whipped cream, open the can of chilled coconut milk and scoop out the solid cream into a large bowl. Add maple syrup, vanilla extract, and sea salt. Use an electric mixer to whisk until fluffy.

Chef’s Insight

Allow the coconut milk can to sit in the refrigerator overnight for best results in making whipped cream.

Notes

Make sure to use a full-fat coconut milk for the whipped cream, as it will give you the desired fluffiness.