Mango coconut chia pudding

With its tropical flavor, this mango coconut chia pudding brings real holiday feelings to your breakfast table – perfect for warm summer days!

This recipe is   

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

10 minutes + 30 minutes in the refrigerator  

 Ingredients  

• 1 large, ripe mango (1)
• 200 ml coconut milk (1), from the can  
• 50 g chia seeds  

• 2 tbsp maple syrup  
• 2 tbsp gluten-free oat milk (1)  
• A handful of desiccated coconut (1)
• 2 tbsp coconut yogurt (1)  

preparation  

• Peel the mango (1) and puree it in a blender.  
• Set aside some mango puree (1).  
• In a bowl, mix mango puree (1), coconut milk (1), chia seeds, maple syrup and desiccated coconut (1).  
• Place in the refrigerator for approximately 30 minutes to allow it to soak.  
• Remove from the refrigerator and serve with coconut yogurt (1), mango puree (1) and desiccated coconut (1).  

Our HistaFood tip  

For a low-fructose version, you can use a fruit that is well-tolerated. You can then replace the maple syrup with rice syrup. 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.