Last week, we hosted an absolutely gorgeous retreat in Jamaica at The Runaway BnB. We were so inspired by all of the native flavors of the island, we figured we had to create a series of recipes using fresh, local produce.
This pudding is a great yogurt alternative for all of our dairy free friends. We figured chia seeds would be perfect to pair with the sweet, tropical mango. We couldn’t decide what to top the pudding with, so we gave you two options (both dairy free as well). The first is slivered almonds, which provide a fun crunch and punch of protein. The second option is coconut cream, perfect for those of you who are going to eat this pudding as a dessert.
We promise that this pudding will rock your socks — we gave it to the camera crew and 3 of our friends in Jamaica and they loved it. You can make a bunch of variations of this recipe as well. For example, you can use berries instead of mango, which will be just as delicious. If you try this recipe, make sure to let us know what fruit and nut variations you use in the comments below. Stay tuned for part two and three of our Jamaica recipe series! Here’s the full video for how to make this beauty:
- 1 small to medium mango
- 1/2 cup of chia seeds
- 2 cups of unsweetened almond milk
- 1 tablespoon of honey
- Optional: 2 tablespoons of slivered almonds OR coconut cream
We'll start by peeling the mango and then chopping into cubes (don't worry, it doesn't have to be pretty because we'll be tossing it in the blender).
Next, add the mango, honey and almond milk to a blender and blend away until smooth
Add the almond milk blend to a large bowl, glass, or jar, then stir in the chia seeds
Mix well until the chia seeds are evenly dispersed
Place the chia pudding in the fridge. Let it sit for at least 1 hour- you can also leave it overnight if you want it extra firm
Once pudding is firm, scoop one serving into a bowl, then top with either slivered almonds or whipped coconut cream (to make this, add two tablespoons of coconut cream into a small bowl and whisk with a fork until it resembles "whipped cream")