Chia Pudding with Mango and Raspberries À La Gabi

Summary

Ingredients

• 30 g chia seeds
• 200 ml coconut milk
• 150 g mano pulp, diced
• 200 g raspberries
• 1 tablespoon desiccated coconut
• sugar
• 1 tablespoon desiccated coconut, roasted until golden brown without fat

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Instructions

1. Mix the chia seeds with the coconut milk and cover and leave to soak overnight. Then mix with the unroasted desiccated coconut and add sugar to taste.
2. Put some mango cubes and raspberries in dessert glasses, place the chia pudding on top and serve garnished with the remaining fruits and the roasted coconut flakes.