Chia Seed Pudding with Mango & Coconut
15min
0min
4
445
Chef's Note
For the best texture, make sure to whisk the chia seeds thoroughly to prevent clumping. The pudding can be prepared up to 3 days in advance, making it perfect for meal prep. For a smoother pudding, blend half the mixture before setting. The combination of protein powder and healthy fats creates a balanced breakfast that will keep you satisfied until lunch.
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Ingredients
1 cup chia seeds
2 cups unsweetened coconut milk
4 scoops vanilla protein powder
1 cup almond milk
2 large fresh mango
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil
3 tablespoons raw honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup macadamia nuts
1/4 cup hemp seeds
Instructions
- 1
In a large bowl, whisk together 2 cups of unsweetened coconut milk, 1 cup of almond milk, 4 scoops of vanilla protein powder, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of sea salt until well combined.
- 2
Gradually add 1 cup of chia seeds to the liquid mixture while whisking continuously to prevent clumping.
- 3
Stir in 2 tablespoons of coconut oil and 2 tablespoons of raw honey, mixing thoroughly until incorporated.
- 4
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency.
- 5
While the pudding sets, toast 1/2 cup of shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Set aside to cool.
- 6
Roughly chop 1/2 cup of macadamia nuts and lightly toast them in the same skillet for 2-3 minutes until fragrant. Set aside to cool.
- 7
Peel and dice 2 large mangoes into small cubes, reserving a few slices for garnish.
- 8
Once the chia pudding has set, stir it well to break up any clumps.
- 9
In a small bowl, mix the remaining 1 tablespoon of honey with 2 tablespoons of the diced mango and mash together to create a mango syrup.
- 10
To assemble, divide the chia pudding among 4 serving bowls or glasses.
- 11
Top each serving with equal portions of the diced mango, toasted coconut, chopped macadamia nuts, and 1/4 cup of hemp seeds divided among the servings.
- 12
Drizzle the mango syrup over each serving and garnish with the reserved mango slices.
Nutrition Information (per serving)
445
39g
33g
17g
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