The taste of this exceptional chia pudding will delight you. Fruity freshness, subtle spice, and a slightly tart note blend into a perfect balance.

Step 1

Grind 2 tablespoons of chia seeds in a blender (this helps them swell better and faster);

Peel the mango, remove the flesh from the stone, and cut into cubes; prepare two dessert glasses.

Then, combine 200 ml of coconut milk with 1 tablespoon of matcha powder in a bowl and stir vigorously with a small tea whisk.

Add the ground chia seeds, stir well again, and let stand for 10 minutes.

Step 2

Meanwhile, for the fruit mixture, blend the mango cubes with 2 teaspoons of locust bean gum, 1 teaspoon of lemon juice, and 1 tablespoon of yacon syrup in a blender until smooth; add ¼ teaspoon of cardamom to the mixture.

Pour half of the coconut milk mixture into each glass.

Then spread the fruit mixture on top, sprinkle with a few coconut flakes, and garnish with raspberries and  mint.