Mango coconut chia pudding

Chia seeds - these tiny seeds are a source of omega 3, fiber, anti-oxidants and minerals. They have a crunchy texture and not much taste. I like to add a spoon of seeds to my smoothies or sprinkle them over my yogurt. They are also great for making puddings: when you soak the chia seeds in liquid, they will absorb the liquid and expand in size. Prepare this at night for a power breakfast the next morning.

1+1/4 cup coconut milk
1/4 cup of warm water
1.5 tbsp sugar (less or more according to your taste)
1/4 cup chia seeds
coconut flakes
almond flakes 
1 mango

1. Dissolve the sugar in the warm water, then mix with the coconut milk. Taste whether it's sweet enough for you, if not add more sugar. 
2. Add the chia seeds to the coconut milk mixture and stir, let sit then after 10 minutes stir again to prevent clumps.
3. Put in the fridge for at least two hours, or overnight so you can have it for breakfast.
4. Slice the mango in cubes.
5. Toast the almond flakes and the coconut flakes in a frying pan on low heat for about 1 min.
6. Serve with the almond flakes, coconut and mango on top.

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