I’m definitely a chia seed pudding enthusiast. Such puddings are great for breakfast on the go (especially if you make them the night before 😉 ) and/or make for a satisfying and energizing snack.
Chia seeds may be puny, but they contain legitimate amounts of protein, calcium, iron, fiber and omega-3 fatty acids. Talk about nutrition powerhouses!
This particular recipe is uh-mazing, because chia seeds and coconut marry so well. Together, they morph into a more onctuous version of a rice pudding. The Ataulfo mango really is the cherry/mango on top though 🙂
This pudding will send your tastebuds over the moon, not to mention it’s simple, easy and quick.
Never forget, sleep is like time travel to breakfast! I know you’ll be dreaming of this as you go to sleep at night 🙂
Mango Coconut Chia Pudding
- 1/3 cup chia seeds
- 1 1/4 cup of coconut milk (I recommend using full-fat and watering down if the consistency is too thick for you)
- 1 tbsp. maple syrup
- 1 Ataulfo mango, chopped
- 1 pinch of ginger and cinnamon
- Add all ingredients to a Mason jar. Stir well.
- Let sit for an hour (ideally overnight) to allow chia seeds to swell.