Description
This delicious coconut chia pudding is topped with fresh mango and mint leaves, making it a perfect healthy dessert or breakfast option.
Ingredients
Scale
- 4 tbsp chia seeds
- 2 tbsp ground flax meal (optional)
- 2 tbsp maple syrup (or honey, or stevia in the raw if you are on a keto diet)
- 2 tbsp unsweetened coconut flakes (plus extra to garnish top)
- 1 cup warm unsweetened coconut milk
- 2/3 cup protein coconut yogurt
- 2 mangoes (cut into chunks)
- 1/2 cup frozen mango chunks (optional)
- 2 limes (optional)
- Mint leaves (to garnish top, optional)
Instructions
- Add the 2 tbsp chia, 1 tbsp flax meal, 1-2 tbsp sweetener, 1 tbsp coconut flakes, 1/2 cup coconut milk, and 1/3 cup yogurt to each jar. Stir well until homogeneous.
- Let the mixture sit, tightly covered, for 5-10 minutes to thicken and gel. TIP: The warm milk will speed up the process.
- For making overnight chia pudding, you can use cold milk and let the mixture sit for 15 minutes. Then, close the jars and refrigerate overnight.
- Right before serving, add the toppings! Meanwhile, chop 1 mango into chunks.
- If you want, blend 1/4 cup of frozen mango chunks with the juice of 1 lime until smooth. If needed, add a little bit of ice water.
- Stir the chia pudding well and pour the pureed mango on top of the coconut chia pudding.
- Top with fresh chopped mangoes, coconut chips or coconut flakes, and mint leaves. Enjoy!
Notes
- The mixture can be refrigerated overnight for a thicker pudding.
- Feel free to adjust the level of sweetness to your taste.
- This recipe can be modified for a keto diet by substituting mangoes with berries.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 jar
- Calories: 200
- Sugar: 10g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg