Coconut Chia Pudding with Tropical fruits (Edit recipe)

This coconut chia seed pudding is quick, delicious, easy to make, vegan, and super nutritious.

5 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	183
Fat:	14 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	7 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 2

Ingredients

2 Tbsp Chia Seeds
1 Tbsp Coconut Sugar, + 1 Tsp. (or add according to preference)
.5 cup Coconut Milk, thick
1 Mango, small or .25 cup puree
.5 cup Pomegranate, seeds

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour coconut milk to a mixing bowl. Continue to layer. Enjoy immediately or place in the fridge to enjoy later.
Add in the chia seeds and coconut sugar, and give everything a nice mix.
Place the mixture in the fridge to set, for at least 1 hour to overnight.
Make the mango puree by blending the flesh of 1 mango in a food processor. ( You can also use store-bought mango puree).
Now start layering the pudding. Use a clear glass jar for that stunning looking pudding. Take the set chia seed pudding and spoon it into the jar. Top with a layer of mango puree and a few pomegranate seeds and then with the nut and seed powder mix.
Continue to layer. Enjoy immediately or place in the fridge to enjoy later.

Notes

You can replace coconut sugar with a sweetener of choice. This can be maple syrup, monk fruit sweetener etc. You can make a puree using fresh mangoes or use Pure Indian Foods mango puree. It tastes amazing and comes in glass jars. You can also substitute coconut milk with any other plant milk of choice