- Ingredients
- 200g MAGGI Coconut Milk Powder
- 800ml warm water
- 100g chia seeds
- 100g clear honey
- ½tsp cinnamon
- 50g toasted MAGGI Coconut milk powder, for garnish
- 1 large mango, diced
- 50ml mango coulis
Chia Seed, Coconut and Mango Pudding
Ingredients
Method
Method
Pour the coconut milk powder and warm water into a bowl and stir to make the coconut milk. Add the chia seeds, honey and cinnamon and whisk until evenly distributed.
Decant into serving dishes and place in the fridge for at least 4 hours, or until the chia seeds have expanded.
Combine the fresh diced mango with the mango coulis.
To serve, top the chia puddings with mango and toasted coconut milk powder.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
