Breakfast · Modern British

Coconut chia pots with mango

Name: Coconut chia pots with mango
Total time: 20 min
Yield: 4
Cuisine: Modern British
Ingredients: 1 tin Coconut milk; 200ml Oat milk; 2 tbsp Maple syrup; 1 Lime; 80g Chia seeds; 300g Frozen mango chunks

Rice pudding's smug cousin. Coconut, lime and mango, and it sets itself overnight.

Start to finish: 20 min
Hands-on: 10 min
In the fridge: 4 days
Freezes: Not well

Vegan

Ingredients

4 portions

1 tinCoconut milk
200mlOat milk
2 tbspMaple syrup
1Lime
80gChia seeds
300gFrozen mango chunks

Plus salt, pepper and water.

Method

1
Shake the tin of coconut milk well, then whisk it in a bowl with the oat milk, maple syrup, the lime zest and a pinch of salt. Whisk in the chia.
2
Leave for 10 minutes, then whisk again hard. This breaks up the clumps before they set.
11 min, mostly hands-off
3
Divide between four jars or tubs. Pile the frozen mango on top and squeeze over the lime juice. Lids on and into the fridge, where the mango thaws overnight.

On the day

Eat cold from the jar. Give it a stir first, as the coconut firms up in the fridge.

Cook’s tip

Use full-fat coconut milk. The light stuff still sets, but it tastes thin.