Mango, passionfruit and coconut chia puds
- ¼ cup white chia seeds
- 200ml milk of choice (unsweetened almond, coconut or skim)
- 1 teaspoon vanilla bean extract
- 2 teaspoons pure maple syrup
- 1 large fresh mango, peeled, diced
- Pulp of 2 passionfruit
- 1 tablespoon toasted flaked coconut
1 Combine the chia seeds, milk, vanilla and maple syrup in a bowl or airtight container and whisk to combine.
2 Cover and refrigerate overnight, or for at least 5–6 hours, until thickened.
3 Layer chia pudding base and mango, alternately, between two small glass jars or bowls, before finishing with some mango.
4 Drizzle with passionfruit pulp and sprinkle the puddings with toasted coconut, to serve.
Nutrition Info (per serve)
Total fat 8.8g
–Saturated fat 2.4g
Dietary fibre 12.6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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