Sugar Free Coconut Mango Chia Pudding



  • 1 mango fruit
  • 300 g coconut milk
  • 50 grams of chia
  • 1 tablespoon of maple syrup
  • 1 tablespoon of roasted coconut flakes

Peel the mango and remove the flesh. Finely dice the mango.
Put the mango and coconut milk in a food processor or blender and blend until smooth.
Add the chia seeds and maple syrup and stir briefly to combine.
Place the mixture in a container, cover and refrigerate for 30 minutes.
Take the mixture out of the refrigerator and mix again. Then refrigerate the mixture for at least 2 hours or overnight to soak the chia seeds.
If the pudding is too thick the next day, thin it with a little coconut milk until it's the consistency you want.
Serve with chopped fresh mango and toasted coconut flakes.


 

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