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Mango Chia Seed Pudding with Toasted Coconut

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.

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