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This week I had so many mangoes that I needed to use up. And with that in mind, I felt inspired to come up with different ways to prepare mangoes. I do not like waste and I refuse to let these ripe fruits go to pot. So, when in an idea rut, go simple. Make a compote. Making a compote will give you more days with your favorite yummy fruit!
For this chia seed pudding, I decided to try out full-fat canned coconut cream. I will admit that I need to adjust this one a little because the pudding came out thicker than I liked. It was still yummy, but it was more of a flan thickness than a soft pudding. But hey, maybe I just invented a new dessert!
A pinch of cayenne pepper kicks up the flavor profile. Not too much but just enough to elevate the other flavors. There is something about when spicy and sweet are combined, that creates palate pleasing magic.
The Creamiest Coconut Cream Chia Pudding With Mango Compote
- Prep Time: 2-3 Hours
- Cook Time: 5 Minutes
- Total Time: 3 Hours, 5 Minutes
- Yield: 3 Cups 1x
Description
An easy creamy 5 ingredient chia pudding that will knock your socks off!
Ingredients
What you will need
- Can of full fat unsweetened coconut cream
- Chia seeds
- Mango
- Agave or maple syrup
- Vanilla
- Cayenne pepper (optional)
- Salt
Equipment
- Large jar or small mixing bowl
- Mixing spoon
- Measuring spoons and cups
- Small sauce pan
The Pudding
- 1 can unsweetened full-fat coconut cream
- 1/3 cup chia seeds
- 1 tablespoon maple or agave syrup (see notes)
- 1/8 teaspoon vanilla
- pinch of salt
Mango Compote
- 2 rip mangoes, peeled and diced
- 3 tablespoons water
- 1 tablespoon agave syrup
- pinch of salt (optional)
Instructions
The Pudding
- Pour the coconut liquid/cream contents into a mixing bowl. Mix together until smooth.
- Add the chia seeds, agave syrup, salt and a pinch or two of cayenne pepper.
- Let set covered on your counter for 30 minutes.
- Uncover and stir mixture. Refrigerate for 2-3 hours or overnight.
Mango compote
- Peel, cut and dice mango into small chunks.
- Place mango and agave syrup into a sauce pan on medium low heat.
- Stir for a minute or two until mixture bubbles. Add pinch of salt and chayenne pepper. Story for a few more minutes until mango is soft and creamy. Remove from the heat and let cool.
Assembling the parfait
- In a serving glass, alternate between layers of pudding and mango compote. Top with shredded coconut and sliced almonds. Enjoy!
Notes
- Level of sweetness is up to you. You might already be sweet enought 🙂 however, when I’ve made chia pudding in the past using recipes I found online, the pudding always comes out not sweet enough. At least up to my standards of sweetness. You’ll need more agave when replacing processed sugar. Experiment with the level sweetness that works for you. If you use maple syrup, use sparingly because maple syrup has a stronger sweetness profile.
- You can make compote with berries, apples, oranges and cherries.
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 251
- Sugar: 30
- Sodium: 14
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 8
- Protein: 5
Keywords: plant-based, pudding, chia seeds, sweet, mango, compote
