I serve this pudding as a breakfast on the JUK menu. Chia seeds are full of nutrients and essential amino acids, plus they can absorb up to nine times their weight, keeping you fuller for longer. Enjoy this as a breakfast on the run, a healthy snack or a guilt-free dessert.
Makes: 4 serves
Takes: 10 minutes to prep + resting time
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
2 tablespoons chia seeds
1⁄2 cup coconut milk
1⁄4 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1 tablespoon honey
1 fresh mango, peeled and cut into bite-sized chunks
1 tablespoon maple syrup
toasted pumpkin seeds and coconut flakes for sprinkling (optional)
Method: Combine the chia seeds, coconut milk, vanilla, cinnamon and honey in a bowl. Whisk and refrigerate for 30 minutes, or until thickened. Purée half of the mango fresh with the maple syrup into a smooth mango cream. Spoon the chia pudding into four serving dishes, topping each with a layer of mango cream and the remaining diced mango. For extra crunch and texture, add a sprinkling of toasted pumpkin seeds and toasted coconut flakes.