Try this Mango Coconut Chia Pudding (Raw Vegan) recipe, or contribute your own.
Suggest a better descriptionPut the coconut milk in the blender together with the mango, lime juice and zest, sea salt, black pepper and turmeric powder. Blend until smooth.
In a mixing bowl, combine the chia seeds and mango coconut milk. Stir well with a spoon. Allow the pudding to sit for a few minutes and then stir again (this helps to prevent clumping).
Cover and chill in the fridge for at least 2 hours or preferably overnight. The longer you leave the pudding in the fridge, the creamier it will become.
Stir well before serving and top with fresh fruit, coconut flakes and a few spoonfuls of granola (or mixed nuts and seeds).
Notes
JULIE’S TIPS & TRICKS: • This chia pudding will stay fresh for at least 3 days in an airtight container in the refrigerator. • You can replace the coconut milk with almond milk, rice milk or any other non-dairy milk. By adding a spoonful of nut butter, the chia seed pudding will get even creamier and more flavorful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (386g) | ||
Recipe Makes: 1 | ||
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Calories: 765 | ||
Calories from Fat: 294 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 44 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 20.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 90.5mg | 3 % | |
Potassium 570.9mg | 15 % | |
Total Carbohydrate 110.8g | 33 % | |
Dietary Fiber 39g | 156 % | |
Sugars, other 71.8g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 765
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