1.) You only need five ingredients to make this delicious pudding!
2.) Add all your ingredients to your blender. Blend until the mixture becomes smooth and there are no chunks.
3.) For best results, let the pudding chill in the fridge, then serve it up. It’s tasty plain, or topped with whipped cream.
Coconut Mango Chia Pudding (Total Time: 4 minutes, Serves: 2)
This recipe was inspired by scrolling through instagram over spring break and wishing that I too was laying on a sunny beach. Washington and Colorado in March aren’t exactly the best places to do this, so I made this recipe to at least pretend like I was somewhere tropical.
Whatever the season and wherever you are, mango and coconut are a pretty dang tasty combination; maybe not like peanut butter and chocolate, but still good. This recipe is completely refined sugar free, full of healthy fats, and has 12.5 grams of plant-based protein per serving. Topped with a little coconut whipped cream, this pudding makes a great dessert. It also makes a great breakfast by itself, or topped with granola, shredded coconut, and bananas. If you’ve got the ingredients, you can whip up a tropical vegan dessert in no time.
Ingredients
1 cup frozen mango
1/2 cup light/reduced fat canned coconut milk
1/2 cup silken tofu
2 pitted dates (can substitute 2 tbsp honey)
3-4 tbsp chia seeds
Directions
1: Add all your ingredients to a blender. (Make sure you shake the can of coconut milk before adding it.)
2: Blend until any chunks are completely gone and the mixture is smooth and thick.
3: You can eat it immediately, however this pudding is best chilled in the fridge for a few hours so it has the chance to thicken up. Enjoy!
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