in Dessert Recipes

Chia pudding with mango and raspberries à la Gabi

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Ingredients for 2 servings:

  • 30 g chia seeds
  • 200 ml coconut milk
  • 150 g mango pulp, diced
  • 200 g raspberries
  • 1 tbsp desiccated coconut
  • n. B. sugar
  • 1 tbsp desiccated coconut, roasted without fat until golden brown

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Mix the chia seeds with the coconut milk and let it soak overnight, covered. Then mix with the unroasted coconut flakes and season with sugar. Place a few mango cubes and raspberries in dessert glasses, top with the chia pudding, and serve garnished with the remaining fruit and the toasted coconut flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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