Vanilla chia pudding with mango & matcha cream

Total time: 4hr 05m
Preparation Time: 35m

For 4 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 226 Kcal, 3g Protein, 33g Carbohydrates, 10g Fat


  • Chia pudding
  • 4 tbsp chia seeds
  • 4 dl almond drink
  • 1 tsp vanilla paste
  • 2 tbsp maple syrup or runny honey
  • 0.75 dl water, cold
  • Mango cream
  • 2 mangoes (Primagusto), cut into pieces
  • 8 ice cube
  • 0.5 tsp vanilla paste
  • 0.5 tsp matcha powder
  • a little almond drink
  • To serve (with toppings)
  • 2 tsp maple syrup
  • 3.5 tbsp coconut flakes
  • 1 pinch Himalayan salt
  • 50 g berries, of your choice

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  • Chia pudding

    Combine the chia seeds, almond milk, vanilla paste and maple syrup in a bowl, mix well. Leave to absorb for approx. 2 hrs. or overnight. Stir well before serving and add 50-100 ml of cold water depending on the consistency.
  • Mango cream

    Freeze the mango pieces for 1-2 hrs. (this guarantees a cold and creamy consistency). Place the frozen mango pieces, ice cubes, matcha powder, vanilla paste and a shot of almond milk into a blending cup, puree until smooth and creamy.
  • To serve (with toppings)

    Place the coconut flakes, maple syrup and salt in a pan and toast until golden brown. Leave to cool. Divide the chia pudding between four glasses, top with the mango cream and decorate with the toasted coconut flakes and berries.
  • Tip:

    You can also use another milk of your choice, however almond milk is what makes the chia pudding wonderfully creamy and white.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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