Mango Chia Ceed Pudding
I serve this ‘pudding’ as a breakfast on the Jess’ Underground Kitchen menu. Chia seeds are full of nutrients and essential amino acids, plus they can absorb up to 9x their weight, keeping you fuller for longer. Enjoy as a breakfast on the run, healthy snack or guilt-free dessert!
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- 2 tbsp chia seeds
- ½ cup coconut milk
- ¼ tsp vanilla extract
- ½ tsp cinnamon
- 1 tbsp honey
- 1 fresh mango
- 1 tbsp maple syrup
- Combine the chia seeds, coconut milk, vanilla, cinnamon and honey. Whisk and refrigerate for 30 minutes, or until thickened.
- Peel and dice mango into bite sized chunks. Puree half of the mango flesh with the maple syrup into a smooth mango cream.
- Spoon the chia pudding into two serving dishes, top with a layer of mango cream and top each pudding with the remaining diced mango. For extra crunch and texture, add a sprinkling of toasted pumpkin seeds.
- Dairy-free | Gluten-free | Paleo
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