Directions

To Cook

1. Cook’s note: This recipe should be made at least two hours in advance, or the night before.
2. Empty contents of TCC Light Coconut Milk into a medium sized bowl.
3. Spoon 8 tbsp of chia seeds into the light coconut milk. Mix well until all of the seeds are coated.
4. Cover with cling film and refrigerate for at least 2 hrs.
5. Prior to serving, slice the mango, lychee and young fresh coconut.
6. Remove the chia seed and light coconut milk pudding from the refrigerator give it a quick mix with a spoon.
7. Spoon chia seed and light coconut milk pudding into individual bowls.
8. Top with tropical fruit and serve.