Ingredients
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2 cans full-fat coconut milk (about 14 oz each)
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3 ripe medium-sized mangoes, peeled and diced
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1/2 teaspoon vanilla extract
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1/4 cup unsweetened cocoa powder
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2 tablespoons maple syrup
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1 cup rolled black or white chia seeds
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Pinch of salt
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Zest and juice of 1 lime
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1/4 cup chopped fresh mint leaves
Directions
Sub_Title: A refreshing and tropical vegan dessert packed with protein and fiber!
Quick Description: This creamy chia pudding gets its richness from coconut milk, mashed banana, and unsweetened cocoa powder. It’s perfect as a post-workout snack or a light dessert after dinner. The addition of fresh mango and lime juice adds a tangy sweetness that truly makes this dish shine!
Servings: 4 servings
Difficulty Level: Easy
Total Time: 10 minutes + overnight refrigeration
Serving size: 1 cup
Calories per serving: 250 calories
Carbohydrates: 30g
Fiber: 10g
Net Carbs: 28g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
Protein: 7g
Sodium: 100mg
Ingredients:
* 2 cans full-fat coconut milk (about 14 oz each)
* 3 ripe medium-sized mangoes, peeled and diced
* 1/2 teaspoon vanilla extract
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons maple syrup
* 1 cup rolled black or white chia seeds
* Pinch of salt
* Zest and juice of 1 lime
* 1/4 cup chopped fresh mint leaves
Instructions:
Day 1: In a blender, combine all the ingredients except for the chia seeds and mix until smooth. Divide the mixture into four equal parts and pour them into four small bowls or jars. Cover and refrigerate overnight.
Day 2: When you wake up, stir each jar gently to break down any chia seed gel that may have formed on top. Serve immediately, garnished with fresh mint sprigs and additional fruit if desired. Enjoy your creamy, delicious Thai-inspired chia pudding!
