This coconut chia pudding with mango puree is a sound breakfast or pastry that lone uses 6 fixings! This will immediately turn into your preferred method to eat chia pudding!
This is one of my supreme most loved approaches to appreciate eating chia pudding (other than my banana cream pie chia pudding!). At the point when you delve your spoon in you get some rich coconut chia pudding and a scoop of fruity mango puree in each chomp!
Chia pudding has a comparable surface to custard, with a velvety like surface. Chia seeds themselves have no flavor truly, so they will have an aftertaste like whatever you season them with! For this formula, the chia pudding has an aftertaste like rich coconut, which is scrumptious! Having the mango puree to match with the chia pudding gives this formula that energetic fruity pop that praises the lavishness and smoothness of the coconut chia pudding.
Also Try Our Recipe : QUICK COCONUT & CHIA SEED PUDDING
INGREDIENTS
COCONUT CHIA PUDDING
- 1/4 cup chia seeds
- 2 tbsp unsweetened shredded coconut
- 1 1/4 cup light coconut milk (or full-fat if you prefer)
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
MANGO PUREE
- 2 large ripe mango
- (optional) 1 tbsp maple syrup if your mangos are tart
INSTRUCTIONS
- In a bowl whisk together the chia seeds, shredded coconut, coconut milk maple syrup, and vanilla extract until well combined.
- Allow to sit and gel for 30 minutes.
- Peel and chop your mango and add to a food processor or blender and puree until smooth.
- Layer the chia mixture in the bottom of a cup followed by the coconut layer on top.
- (Optional) Garnish with fresh mango and coconut flakes.
For more detail : bit.ly/2TSoIpd
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