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Exotic Avocado-Mango Chia Pudding with Cardamom and Toasted Coconut
Indulge in a creamy, tropical dessert with nutrient-rich avocado, mango, and chia seeds. Perfect for guilt-free indulgence and healthy living!
Escape to a tropical paradise with this Exotic Avocado-Mango Chia Pudding, a dessert that's as nourishing as it is delicious. Combining the creamy richness of avocado with the sunny sweetness of mango, this pudding is a vibrant, healthful treat. Chia seeds add a delightful texture and a boost of omega-3 fatty acids, making this dessert a powerhouse of nutrition.
Unlike traditional desserts laden with refined sugars and empty calories, this recipe embraces whole, natural ingredients that support your wellness goals. A hint of cardamom provides an aromatic depth, while toasted coconut flakes add a satisfying crunch, making this dessert a feast for both the eyes and the palate. Whether you're looking for a refreshing finish to a meal or a sweet snack, this chia pudding is a versatile delight that can be enjoyed by everyone.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
American
Indulge in a creamy, tropical dessert with nutrient-rich avocado, mango, and chia seeds. Perfect for guilt-free indulgence and healthy living!
Ingredients
- • ripe avocado: 1, peeled and pitted
- • ripe mango: 1, peeled and diced
- • chia seeds: 1/4 cup
- • unsweetened almond milk: 1 1/2 cups
- • pure maple syrup: 2 tablespoons
- • ground cardamom: 1/4 teaspoon
- • vanilla extract: 1/2 teaspoon
- • unsweetened shredded coconut: 1/4 cup, toasted
- • fresh mint leaves: for garnish
Instructions
- 1 In a blender, combine the avocado, mango, almond milk, maple syrup, ground cardamom, and vanilla extract. Blend until smooth and creamy, ensuring there are no lumps.
- 2 Transfer the blended mixture to a medium-sized bowl. Stir in the chia seeds, mixing well to ensure even distribution. Let the mixture stand for 10 minutes, then stir again to break up any clumps formed by the seeds.
- 3 Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken the pudding.
- 4 While the pudding is chilling, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Set aside to cool.
- 5 To serve, spoon the chia pudding into individual bowls or glasses. Sprinkle with toasted coconut and garnish with fresh mint leaves for an added burst of flavor and color.
Serving Suggestions
- • This Exotic Avocado-Mango Chia Pudding pairs wonderfully with a cup of herbal tea or a refreshing coconut water for a truly tropical experience. For a more substantial dessert, consider serving it alongside a slice of whole-grain banana bread or a handful of mixed berries. You can also top the pudding with additional fresh mango slices or a sprinkle of granola for added texture and flavor. The pudding's creamy texture and rich flavors make it a satisfying standalone dessert, but it can also serve as a delightful breakfast option. Pair it with a smoothie bowl or a simple fruit salad to create a balanced and energizing start to your day.
Storage Tips
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. The chia seeds will continue to absorb moisture, so if the pudding becomes too thick, simply stir in a little more almond milk to reach your desired consistency. For best results, keep the toasted coconut separate and add it just before serving to maintain its crunchy texture.
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