Ingredients:
2 tbsp. finely shredded unsweetened coconut
2 ripe mangoes, peeled and cut into chunks (about 11 oz)
2/3 c. frozen passion fruit pieces, thawed (we used Pitaya brand)
1 c. cashew milk or milk of choice, plus more for serving
2 tsp. pure maple syrup
1 tsp. pure vanilla extract
1/8 tsp. kosher salt
2 tbsp. chia seeds
Steps to Make It:
Step 1: Heat oven or toaster oven to 350°F. Spread coconut on small parchment-lined baking sheet. Bake, tossing halfway through,
until golden brown, 3 to 31/2 minutes. Let cool.
Step 2: In blender, puree mangoes, passion fruit, milk, maple syrup, vanilla, and salt until smooth.
Step 3: Place chia seeds in medium bowl and whisk in mango mixture. Refrigerate overnight.
Step 4: Stir coconut into chia-mango mixture, adjusting consistency with more milk if necessary. Divide between glasses.
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