Saturday, June 7, 2014

Mango & Coconut Chia Pudding

The other day I bought a Mexican mango from my local supermarket and it has just been sitting in my fridge as I decide what to do with it. As luck would have it, Cruelty Free QTs uploaded a mango and chia seed recipe to their YouTube channel (you can view it here).

Cruelty Free QTs is an awesome channel run by Morgan Joyce and her mum, focusing on cruelty free makeup, reviews and recipes. If you're into all things vegan and cruelty free, you should check out both channels. 

Anyways, I digress, I took some inspiration from their recipe to create this one. Whether you have it for breakfast or as an after dinner treat you're bound to love it. 


3/4 Cup of TCC Lite Coconut Milk
2 Tbsp Bob's Red Mill Chia Seeds
3 tsp Natvia
1 Mexican Mango

Optional: Fruit For Life Inca Berries
Desiccated Coconut


Mix together the chia seeds, coconut milk and Natvia and set aside for at least an hour (or overnight)
Either puree or chop the mango up into pieces
Layer the chia pudding with the mango in a nice serving glass
Top with the inca berries and desiccated coconut

Makes 2 serves

Macros per serve

142 calories
3g protein
10g fat
24g carbs
11g sugar
5.5g fibre

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