Coconut Chia Pudding with Mango Marmalade Gluten-Free Recipe

vegan dessert

This cooling, creamy, vegan coconut chia pudding dessert thrills guests at the restaurant at Mexico’s famed Flora Farms. Try this vegan dessert for yourself.

Coconut Chia Pudding with Mango Marmalade Gluten-Free Recipe

Serves 4 to 6

Author Leslie Tellez

Ingredients

  • 1 cup plain coconut water
  • 1 (2-inch piece) lemongrass, thinly sliced
  • 1-1/2 teaspoons peeled and grated fresh ginger
  • 1 (13.5-ounce can) coconut milk
  • 1/3 cup plus 2 tablespoons black chia seeds
  • 1/4 cup sugar
  • 1/4 teaspoon sea salt or kosher salt
  • 1/2 cup Mango Marmalade (below) or your favorite marmalade, for garnish (optional)
  • Toasted coconut for garnish (optional)

Instructions

  1. In a small pot, combine the coconut water, lemongrass, and ginger. Bring to a boil, reduce the heat to a simmer, and reduce to 3/4 cup. Remove from the heat and let cool. Strain.
  2. In a medium bowl, stir together the infused coconut water, coconut milk, chia seeds, sugar, and salt. Cover and refrigerate, stirring occasionally, until the pudding is thick and the chia is soft and swollen, about 3 hours.
  3. Serve the pudding layered with the marmalade and garnished with toasted coconut.

Mango Marmalade

MAKES 1-1/2 CUPS You can use this sweet treat as a garnish on Coconut Chia Pudding (above), but it’s also delicious on toast or over vanilla ice cream, so double the recipe if you want extra. It’ll keep, covered in the fridge, for up to 3 weeks. Chef Tellez uses 1/4 vanilla bean and 1/8 cinnamon stick rather than extract and powder. Feel free to do the same; just be sure to discard them before pureeing.

Ingredients

  • The flesh of 1-1/2 large ripe mangoes cut into 1-inch chunks
  • 1/4 cup sugar or 1/3 cup if mangoes aren’t ripe and sweet
  • Zest of 1/2 lime
  • Zest of 1/2 lemon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon

Instructions

  1. Place all the ingredients in a heavy pot and cook over low heat, stirring periodically in the beginning and more frequently as the mixture starts to thicken, until the marmalade is thick and the mangos are broken down, 40 to 50 minutes, depending on the ripeness of the mangoes. Remove from the heat and let cool.
  2. Transfer to a food processor and puree until smooth or slightly chunky, depending on your preference.

Photography Mike Arce

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