February 14, 2017

Coconut Mango Chia Pudding

I’m always trying to come up with recipes for grab-and-go items that are high fiber and protein. Chia seed pudding may look a little different for those who have never tried it, but I love the texture since it’s similar to tapioca pudding. And you can’t beat the nutritional benefits that chia seeds provide (healthy skin, digestion health, heart health, blood sugar control, stronger bones and increased energy to name a few).
The tropical flavors of this pudding will have you earning for bright, sunny days! If you don’t like mango, simply substitute your favorite berry.



1. In a large mixing bowl, stir together the coconut milk, chia seeds, shredded coconut, vanilla extract, coconut extract, agave (or honey) and cinnamon. Fold in diced mango. Chill in refrigerator for at least 2 hours.

2. Spoon pudding into serving dishes and garnish with toasted coconut and macadamia nuts (if using). Serve cold.



Coconut Mango Chia Pudding
Serves 4

All you need:
2 (15 oz.) cans coconut milk
2/3 cup chia seeds
1/2 cup unsweetened coconut flakes
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 tablespoons agave nectar (or honey)
1/2 teaspoon ground cinnamon
2 ripe mangos, peeled, pitted and diced
Toasted coconut flakes and chopped macadamia nuts, for garnish (optional)

All you do:
1. In a large mixing bowl, stir together the coconut milk, chia seeds, shredded coconut, vanilla extract, coconut extract, agave (or honey) and cinnamon. Fold in diced mango. Chill in refrigerator for at least 2 hours.
2. Spoon pudding into serving dishes and garnish with toasted coconut and macadamia nuts (if using). Serve cold.

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