Mango & Coconut Chia Pudding
Nutrition per serving
Protein per 100 kcal: 2.4g · Energy from macros: 9% protein / 45% carbs / 45% fat
Ingredients
- 400ml light coconut milk
- 4 tbsp chia seeds
- 1 ripe mango, peeled and diced (about 150g flesh)
- 1 tbsp coconut flakes
- 1 tsp honey
- 1/2 tsp vanilla extract
Instructions
Pour the coconut milk into a bowl, add the vanilla and honey, and whisk until smooth.
Sprinkle in the chia seeds while whisking, then let the bowl stand for 10 minutes and whisk again to break up any clumps.
While the seeds soak, peel the mango and cut the flesh into small cubes.
Cover the bowl and chill in the fridge for at least 2 hours, or overnight, until thick and spoonable.
Spoon the set pudding into two jars or glasses, layering it with half the diced mango.
Top with the remaining mango and the coconut flakes, and serve cold.
This is the breakfast I put together the night before when I know the morning will be rushed. Coconut milk, chia seeds, a little vanilla and honey, then diced mango and coconut flakes on top — a mango and coconut chia pudding that sets in the fridge while you sleep and tastes like something from a beach café. No cooking, ten minutes of actual work, and it keeps you full well past mid-morning.
