I love this recipe as a healthy, yet delicious dessert. I also sometimes eat it as a snack, especially if I have prepared it in a 4-oz mason jar that I can take with me wherever I go.
Vegan, packed with protein, fiber, healthy fat, and vitamins, it's a great option for anyone who likes coconut. Plus, it comes with less than 150 calories, in case that is something you are paying attention to.
If you don't like or are allergic to coconut, making it with another plant-based milk is great as well! Soy, rice, oat, or all almond milk, whatever works best for you..
If you like this recipe, please share it with your friends and loved ones. Bon appétit !
To print this recipe, scroll down to the PRINT RECIPE button. It will fit nicely on one page.
1- Divide chia seeds into smalls cups or containers with lids if you are on-the-go.
2 - Combine coconut milk, almond milk, and vanilla extract in a blender. Mix until smooth but not foamy - you can also do this in a bowl with a whisk or a fork.
3 - Pour milk over chia seeds and stir with a fork. Let stand 5 minutes then stir again. Let chia seeds set at room temperature for about 10 minutes, then refrigerate for about one hour or until chia seeds have completely set.
4 - While pudding is setting in the fridge, cook frozen mango or other fruits in a small sauce pan with 2 tablespoons of water for about 20 minutes. Mash with a fork or blend in the blender for a smoother results.
5 - When pudding is ready, divide fruit compote into the cups and enjoy right away or let the fruit purée cool down if you would rather have your pudding nice and cold.
To download a PDF version of this recipe, click the PRINT button below.
If you have questions or need extra support and accountability in order to reach your wellness and health goals, feel free to CONTACT ME anytime. Sometimes, it doesn't take much to get unstuck, so please, don't hesitate to reach out.
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healthy foods, healthy recipe, recipe
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