Vanilla Chia Seed Pudding with Orange Mango Puree and Coconut Whipped Cream

Chia seed pudding has been around for a while now, but I just tried it recently. Now I understand why it is so popular. It is super easy to make, nutritious, and tastes delicious. It is definitely something that I will make often in my home now. I have a 9 month old son who loves it, too. For this recipe,  I thought oranges and mangoes would pair well with the vanilla. And of course I had to top it with coconut whipped cream. I hope you give it a try!


Vanilla Chia Seed Pudding:
3 cups non-dairy milk, I used hemp-coconut milk
3/4 cup chia seeds
1/4 cup maple syrup
1/4 tsp pure vanilla bean powder

Orange Mango Puree:
2 small oranges peeled and deseeded
1 cup frozen mangoes
1 Tbsp maple syrup

Coconut Whipped Cream:
2 cans full fat coconut milk
1/2 cup maple syrup
1 tsp vanilla extract


Vanilla Chia Seed Pudding:
Combine non-dairy milk, chia seeds, maple syrup, and vanilla powder in a medium glass mixing bowl. Use a whisk to mix thoroughly. Place in refrigerator overnight. In the morning, mix again before serving. 

Orange Mango Puree:
Place oranges, mangoes, and maple syrup in a blender and blend until smooth. Make sure you take the seeds out of the oranges or they will make the puree bitter. 

Coconut Whipped Cream:
Pour coconut milk, maple syrup, and vanilla into a bowl. Use a whisk to mix together until smooth. Pour contents into a professional 1- Quart whipped cream dispenser. Screw lid on tightly. Charge with 2 whipped cream chargers. Shake vigorously 2-3 times. Refrigerate for several hours before use.