Love mango sticky rice? Me too! This chia pudding recipe is great for breakfast or dessert and scratches that itch!
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Coconut Chia Pudding with Mango and Mint - Paleo
2015-08-02 10:28:34
Love mango sticky rice? Me too! This chia pudding recipe is great for breakfast or dessert and scratches that itch!
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Nutrition Facts
Serving Size
878g
Servings
2
Amount Per Serving
Calories 1475
Calories from Fat 977
% Daily Value *
Total Fat 117g
180%
Saturated Fat 88g
440%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 72mg
3%
Total Carbohydrates 112g
37%
Dietary Fiber 24g
95%
Sugars 72g
Protein 21g
Vitamin A
73%
Vitamin C
213%
Calcium
52%
Iron
115%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 cups Unsweetened Organic Coconut Milk
- 1 1/2 tablespoons of Organic Raw Honey
- 1/3 teaspoons ground cinnamon
- 1/3 cup chia seeds
- 1 mason jar
Toppings
- 1 ripe mango, peeled and cubed/sliced
- handful of fresh mint
- pinch of chia seeds
- pinch sesame seeds
What you do
- Put coconut milk in to a mason jar and add the honey & cinnamon
- Add the chia seeds to the spiced coconut milk and give it a good stir or shake.
- Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.
- Add the toppings and be prepared to be dazzled!
Tips & tricks
- I most often split this recipe into 2 jars because its quite filling if you eat the full mason jars worth in one sitting.
Adapted from Tales of a Kitchen
Adapted from Tales of a Kitchen
Jessy + Melissa https://www.jessyandmelissa.com/