Description
This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.
Yield: 2servings | Serving Size: 1bowl
Ingredients
¼cupchia seeds
1cupunsweetened almond milk, vanilla
1cupnonfat plain Greek yogurt
1tablespoonmonk fruit sweetener, stevia, coconut sure, maple syrup or honey
1medium kiwi, peeled and sliced
1cupcubed mango, from 1 small
2tablespoonsdried unsweetened coconut, shredded
Instructions
- In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.
- Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.
- Refrigerate for at least 2 hours or up to overnight.
- Meanwhile, in a small skillet over medium low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip top bag or small Tupperware container until ready to use.
When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.
Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.
- Optional: Drizzle with a little extra syrup (or honey), if desired and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1bowl, Calories: 305kcal, Carbohydrates: 35g, Protein: 18g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 7mg, Sodium: 110mg, Fiber: 12g, Sugar: 19g
