Ingredients
-
For the fruit layer:
-
1 cup frozen mango cubes (thawed)
-
1 ripe pineapple chunks (fresh or canned, drained well)
-
½ cup coconut flakes (unsweetened, shredded)
-
½ cup chopped fresh cilantro leaves
-
¼ teaspoon sea salt
-
For the chia seed layer:
-
½ cup chia seeds (black or white, rinsed and drained)
-
2 tablespoons maple syrup or honey (optional)
-
¼ teaspoon ground cinnamon (optional)
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Fiber, Kid-Friendly, Low-Carb, No-Cooking Required, Oil-Free, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Snack!
Ingredients:
For the fruit layer:
1 cup frozen mango cubes (thawed)
1 ripe pineapple chunks (fresh or canned, drained well)
½ cup coconut flakes (unsweetened, shredded)
½ cup chopped fresh cilantro leaves
¼ teaspoon sea salt
For the chia seed layer:
½ cup chia seeds (black or white, rinsed and drained)
2 tablespoons maple syrup or honey (optional)
¼ teaspoon ground cinnamon (optional)
Instructions:
1. In a large bowl, mix together the thawed mango cubes, fresh pineapple chunks, unsweetened coconut flakes, chopped cilantro, and sea salt until well combined.
2. Divide the fruit mixture into two equal portions and spread each portion onto two small parchment paper-lined plates.
3. If using, stir the maple syrup and ground cinnamon into the chia seeds until well combined.
4. Pour one-half of the chia seed mixture over each plate containing the fruit mixture.
5. Gently press down on the chia seeds to evenly distribute them across the surface of the fruit.
6. Cover each plate with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
Direction:
Remove the parchment paper and plastic wrap from the top of the chia puddings. Serve cold as a snack or dessert. Enjoy!
Note: The nutrition facts will vary based on the size of the serving and the specific brands used. This recipe makes enough for 2 servings.
Steps
|
1
Done
|
In a large bowl, mix together the thawed mango cubes, fresh pineapple chunks, unsweetened coconut flakes, chopped cilantro, and sea salt until well combined. |
|
2
Done
|
Divide the fruit mixture into two equal portions and spread each portion onto two small parchment paper-lined plates. |
|
3
Done
|
If using, stir the maple syrup and ground cinnamon into the chia seeds until well combined. |
|
4
Done
|
Pour one-half of the chia seed mixture over each plate containing the fruit mixture. |
|
5
Done
|
Gently press down on the chia seeds to evenly distribute them across the surface of the fruit. |
|
6
Done
|
Cover each plate with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. |
