Coconut-Mango Breakfast Chia Pudding Recipe
Try this Coconut-Mango Breakfast Chia Pudding Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- 14 fl oz can coconut milk
- 3 tbsp now foods organic black chia seeds
- 8 oz coconut yogurt
- 1/2 cup now foods organic shredded coconut (unsweetened)
- 1 tbsp now foods organic coconut sugar
- 3 ataulfo mangoes
- 1 cup toasted coconut granola (note: i buy mine in bulk
- a handful of fresh berries (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 serving (76g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
The night before mix the coconut milk and chia seeds in a glass or plastic food container, stir, and refrigerate overnight.In the morning add the yogurt, shredded coconut, and coconut sugar to the container with soaked chia and stir together until everything is mixed well.Fill your serving bowls halfway with the chia pudding. (Note: I used small mason jars, but ramekins will work, too)Divide granola among the bowls, reserving a couple tablespoons for garnish.Cut mangoes into thin slices and divide them evenly among the bowls, reserving about ½ cup for garnish.Divide the rest of the chia pudding among the bowls, top with reserved mango slices, berries, and sprinkle with reserved granola.
