Chia Pudding with Tropical Fruit with homemade almond milk – Vegan version

👨‍🍳 Method

For the Malabi and Pudding

1. 1
   Soak the almonds overnight in cold water.

   Bowl
2. 2
   Drain the almonds and rinse well.

   Colander
3. 3
   Grind the almonds in a blender with the water for 2–3 minutes, until smooth.

   Blender

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
4. 4
   Strain through cheesecloth set over a bowl, and squeeze well.

   CheeseclothBowl

   💡Squeeze the cloth well to get out as much liquid as possible; the milk separates as it stands, so shake it before using.
5. 5
   In a bowl, mix the chia seeds, milk, coconut milk, date syrup and vanilla.

   Bowl
6. 6
   After 10 minutes, stir again so no lumps form.
7. 7
   Cover and chill in the fridge 4 hours or more, until the seeds thicken into a pudding.

   Refrigerator
8. 8
   Divide the pudding among serving glasses and arrange the mango, strawberries and nuts on top.