Cassandra Bodzak, founder of Going Sweet and Skinny, demonstrates her simple recipe for mango chia seed pudding with toasted coconut. This light and refreshing treat is perfect for a summer dessert or breakfast. Watch the video above to see how it's prepared, and bookmark the recipe below.
1 cup Silk Vanilla Soy milk
4 teaspoons chia seeds
1 ripe mango, sliced
1/4 cup unsweetened coconut flakes
In a mason jar, soy milk and chia seeds. Mix and let sit in the refrigerator for 4 to 6 hours. Stir periodically if needed to evenly distribute chia seeds. Puree mango in a blender, reserving a couple slices for garnishing. Add mango puree to chia seed mixture. Place coconut flakes on a baking sheet and broil for just a couple minutes until toasted. Scoop out 1 serving pudding and garnish with toasted coconut and 1 or 2 slices mango.