With the combo of canned unsweetened coconut milk and chia seeds, you’re getting healthy fats, fiber, and a variety of vitamins and minerals like manganese (brain and nerve function 🧠), copper (red blood cell formation & antioxidants💥), omega-3s (heart health ♥️), so this will actually keep you full for longer 🙌
Author Rachael DeVaux
Ingredients
Mango Purée
3mangos, or about 4 cups (peeled)
1tspmaple syrup
1/2lemon
pinch of sea salt
Chia Pudding
1canunsweetened coconut milk
1/3cupalmond milk(optional - will thin it out slightly)
1tbspmaple syrup
1tspvanilla extract
3tbspchia seeds
2tbsphemp seeds(optional)
1-2cupmango, freshly diced(to garnish)
coconut flakes(to garnish)
fresh mint(to garnish)
Instructions
Mango Purée
Blend mango purée ingredients together until smooth. Pour into a jar & store in the fridge for up to a week.
Chia Pudding Parfait
Rinse your blender, then add the entire can of coconut milk, almond milk (if using), vanilla, and maple syrup. Blend until smooth.
Add the blended milk, chia seeds and hemp seeds (if using) to a refrigerator friendly jar. Stir and refrigerate for at least 30 minutes to an hour.
Build your parfaits by layering chia pudding, mango purée, freshly diced mango, and garnish with coconut flakes and fresh mint.
Notes
*The mango puree makes a generous serving throughout the entire week. I recommend double batching the coconut chia pudding to last you much longer.