Chia, mango and coconut pudding
Cooking Time: 5 Minutes + 4 hours refridger Serves: 2
high protein, omega 3 fatty acids, fibre, phytonutrients
The flavours in this pudding will transport you to a tropical paradise. Whilst the chia seeds, coconut milk and mango will fill you up with protein, omega 3 fatty acids and lots of extra nutrients. Tropical flavours like mango and pineapple can hit the spot when the taste buds are dull or metallic.
400g can lite coconut cream
2 tbsp honey (adjust to taste)
2 tbsp frozen mango (you can substitute in any fruit)
1/3 cup chia seeds
extra fresh or frozen mango to serve
Toasted coconut flakes
1. Place coconut cream, honey, mango and chia seeds in a bowl and stir well to combine. Divide into four small ramekin dishes or glasses
2. Cover and store in the fridge for 4 hours or overnight to thicken.
3. Serve topped with mango or banana or other tropical fruits and a sprinkle of toasted coconut flakes. (toast coconut on a baking tray in the oven set at 180C for 10 minutes or until golden brown)
Nutrition per serve: Energy:271 Kcal, Fat 15g, Sat Fat 9g, Protein 4g, Carb 31g, Fibre 8g Sodium 26mg