I love making this sort of thing for crew. It can be made in advance, it’s super easy to put together and it’s a real crowd pleaser. I like to serve this for breakfast but you could also serve it as a dessert. You can make it vegan by using non-dairy milk and yoghurt and a sweetener such as sugar or maple syrup or you can use dairy products and honey.
2 cups yoghurt (I used vegan coconut yoghurt here but you can use and dairy or dairy free yoghurt you like)
8 tablespoons chia seeds
Milk (to loosen the chia seed mix)
1 ripe mango
1 vanilla pod
Honey or sugar to taste
Soak the chia seeds in the yoghurt with half a cup of milk over-night in the fridge. The following day peel and chop the mango then place it in a jug. Using a stick blender, blitz the mango until smooth. Taste the mango and add some sweetener if it is a bit tart, set aside. Place the washed raspberries in a small mixing bowl, and crush them slightly. Add some honey or sugar to the raspberries so they begin to macerate and release their juices, forming a sort of sauce.
Take out your chia seed mix and if it is still a bit thick, add some more milk to loosen it. Scrape the seeds from the vanilla pod then add them to the chia seeds along with some sugar or honey (not too much as the mango purée and raspberries should be quite sweet already).
Layer the pudding in short glasses as shown above, top with chia seeds and serve.