Ingredients
Scale
- 1/4 cup chia seeds
- 1 scoop vanilla protein powder (whey or plant-based)
- 1 cup light coconut milk (canned or carton)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 tablespoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract
- 1 large ripe mango, diced
- 1 teaspoon toasted sesame seeds (for garnish)
- A pinch of sea salt
Instructions
- In a medium-sized bowl or a large glass jar, combine the coconut milk, Greek yogurt, vanilla extract, and maple syrup. Whisk thoroughly until the mixture is smooth and the yogurt is fully incorporated.
- Slowly add the vanilla protein powder and a pinch of salt to the liquid base. Whisk again until no clumps of powder remain. Finally, fold in the chia seeds and stir well to ensure they are evenly distributed.
- Let the mixture sit at room temperature for about 5 to 10 minutes. Give it one more vigorous stir to break up any chia seed clumps that may have settled at the bottom. This ensures a uniform, “sticky rice” texture.
- Cover the bowl or jar and place it in the refrigerator for at least 2 hours, though overnight is best. The chia seeds will absorb the liquid and expand, creating a thick, creamy pudding.
- Slice the fresh mango into small cubes or thin strips. If your mango isn’t very sweet, you can toss it with a tiny squeeze of lime juice to brighten the flavor.
- When ready to serve, spoon the chia pudding into bowls. Top with a generous amount of diced mango and a sprinkle of toasted sesame seeds to mimic the traditional Thai presentation.
- Cook Time: 10 minutes