Mango Coconut Chia Pudding
I love making this mango coconut chia pudding for a simple, fresh, nourishing breakfast. The mango and coconut add a delicious little tropical touch, while the chia seeds bring a nice dose of fibre to make it more filling.
In the collections
The ingredients
- ¼ cup Silk protein 18g plain soy milk
- ¼ cup canned light coconut milk
- ½ cup frozen mango
- 1 ½ tbsp chia seeds
The method
- In a blender, add the soy milk, coconut milk, and mango and blend until smooth.
- Pour the mixture into a container, add the chia seeds, and mix well.
- Refrigerate for at least 3 hours.
Storage tips
Keeps for up to 4 days in the fridge in an airtight container.
Nutrition facts
Per serving, for reference only.
- 220Calories
- 13 gFat
- 22 gCarbs
- 7 gFibre
- 8 gProtein
Soy protein contains all the essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
Chia seeds are an excellent plant-based source of alpha-linolenic acid, a type of omega-3 that supports heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Mango is a source of vitamin C and beta-carotene, a precursor to vitamin A.
