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vegan dessert

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.