beetroot mango chia seed pudding recipe

Photo Zaphs Zhang Art Direction & Styling Diane Ng

Recipe by Diana Loo, founder of Drool Cook Club

Serves 6


For the chia pudding layer:
2 cups coconut milk or almond milk
1/2 cup chia seeds
1 vanilla bean, scraped 
2 1/2 tbsp pure maple syrup
1 drop cinnamon essential oil
1 drop cardamom essential oil

For the beetroot layer:
1 beetroot
1/2 cup almond milk
2 tbsp maple syrup
1 vanilla bean, scraped, with the pod reserved
1/2 cup plain yoghurt
2 sheets gold gelatin leaves, soaked in cold water for 10min
1 drop lemon essential oil

For the mango layer:
100ml water
2 tbsp maple syrup
1 tbsp lemon juice
2 sheets gold gelatin leaves, soaked in cold water for 10min
250g mango puree 
25g plain yoghurt
100g water

For garnish:
A handful of pomegranate seeds (optional)


  1. To make the chia pudding layer, whisk together coconut milk, chia seeds, vanilla bean seeds, maple syrup, and cinnamon and cardamom essential oils. Portion it into 6 small glasses and refrigerate overnight, or at least for 2h.
  2. To prepare the beetroot mixture, wrap the beetroot in aluminium foil and roast it in the oven at 180 deg C for about an hour until soft. Let it cool and mash roughly with a fork.
  3. Pour the almond milk into a small saucepan, add maple syrup, vanilla beans and pod, and turn the heat down to a low simmer until it starts to thicken. Remove from heat and let rest for 5min before discarding the vanilla pod.
  4. Add the mashed beetroot into the almond mixture and combine in a blender. Add the yogurt, then stir in the gelatin until completely dissolved. Set aside to cool.
  5. To make the mango mixture, bring water to a slow simmer in a saucepan. Add maple syrup, lemon juice and the softened gelatin sheets. Turn off the heat and continue to stir the mixture to dissolve the gelatin completely. Add mango puree and yogurt. Mix until a yellow creamy texture is formed.
  6. To assemble, use a funnel to slowly layer spoonfuls of the beetroot mixture over the chia pudding. Cool in the fridge for 2h until set.
  7. Using the funnel again, add the mango mixture over the beetroot layer. Chill in the fridge for 2h until set. Garnish with pomegranate seeds before serving.