Skip to main content

Mango Coconut Chia Pudding

By
You’ll be hooked once you try out this deliciously creamy mango coconut chia seed pudding. This recipe combines the tasty tropical flavouring of mangoes with the many great health benefits provided by chia seeds to make one outstandingly good pudding that will leave you feeling energised and ready to take on the day.

Chia seeds are wonderful little seeds high in protein, fibre, and healthy omega-3 fats. They can also be added to breakfast smoothies for an added health boost, or my personal favourite, used to make many different types of delicious chia seed puddings. This yummy mango coconut chia pudding can be enjoyed at any time of day, whether as a healthy breakfast option, a midday snack, or as a delightful dessert after dinner. It takes no time at all to prepare; simply spend 10 minutes putting the ingredients together followed by 3-4 hours in the fridge and you’re all set to enjoy this delicious chia pudding.

How to Make Mango Chia Pudding

In a bowl, stir together the oats, coconut milk, chia seeds and honey. Let the mixture sit for about five minutes and then stir again to break up any clumps. Cover and place the mixture in the fridge for at least 3-4 hours. I like to do this step the night before and let it sit in my fridge all night!

While the coconut chia pudding is setting, peel the mango and chop them into small pieces.

To assemble the mango coconut chia pudding, grab two jars, bowls or glasses and spoon chia pudding into each. Top with a layer of mango pieces. Sprinkle with a few pieces of toasted coconut flakes on top and enjoy.

Serves 2
Ingredients
1/2 cup oats
1 cup low fat coconut milk + more if required
2 tbsp chia seeds
1-2 tbsp honey
1/2 mango, diced
1 tbsp toasted coconut flakes for garnish

Method:

  1. In a bowl mix in the oats, chia seeds, coconut milk and honey. After 10 mins, mix it in again. Cover with a lid and place it in the fridge for 3-4 hours or overnight. 
  2. Spoon in the oats chia seeds mix into the serving jar.
  3. Top it with diced mangoes
  4. Garnish with toasted coconut flakes & serve chilled. 


Notes:

  • The mango chia pudding will keep in the fridge for at least 3-4 days so you can meal prep these little cups in advance
  • You can make alternating layers of oats chia seeds mix and diced mango until the serving jar is filled to make it look prettier
  • Add in your choice of dry fruits to it
  • Instead of coconut milk use regular milk or almond milk

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme
Labels:

Comments

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

By
 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...
Post a Comment
Read more

Low Calorie No-Bake Chocolate Cheesecake

By
As the post title suggests, Low Calorie No-Bake Chocolate Cheesecake, you must be wondering, if there is chocolate and its a cheesecake, how could it be low calorie - well, its not really low calorie, but it would be definitely lower than an actual "cheesecake" :) This cheesecake is a fast track recipe which can be thrown in within a few minutes. I don't follow the classic baked cheesecake method. I've tried earlier and failed. But later I came across the no-bake cheesecake recipe and that became the base for all kinds of cheesecakes that I have prepared earlier. Coming to the ingredients, I don't use cream cheese which is the base for any cheesecake, because, firstly, its very high in calories and secondly its very not easily available here. So see we saved some calories there, with a little price paid on the taste. However, I can bet most people won't be able to make out the difference whether there is cream cheese or something else. I'm preparing...
20 comments
Read more

Sesame Seed Pellets - Til Ke Laddu

By
Happy Makar Sankranti & Pongal to all!!! Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January. Can you guess why? This is because the festival of Sankranti is based on the solar calendar unlike the rest of Indian festivals, which are based on the lunar calendar. Makar literally means "Capricorn" and Sankranti is the day when the Sun changes it's position from one sign of the Zodiac to the other. Even though Sankranti comes every month, in the month of Magha (January) it is considered especially auspicious as it coincides with the harvest season and marks the end of the winter season. (Info: Google) Being a South Indian, I've relived the happiness and joy of Pongal every year... Though I did make chakara pongal which is customary in our house, I also decided to make Til Ke Laddu or tilgul . The sesame seed or til is given a lot of importance because in this season it is considered ...
9 comments
Read more