US
Chia pudding with mango
Prep and cooking time: 10mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 2
3 tbsp chia seeds
150ml tinned coconut milk
150ml water
1 mango, diced
2 tbsp toasted cashew nuts
1 small handful fresh mint, chopped
Method
Combine the chia seeds, coconut milk, and water into a bowl and mix well. Let this sit for 15-20 minutes (or ideally overnight), until the chia seeds absorb the liquid and a pudding-like consistency is formed.
Divide the chia pudding into 2 bowls or glasses, layered with the fresh mango.
Top with the toasted cashew nuts and mint.
Second Nature special tip
Chia pudding can easily be made the night before, for a quick and minimal prep breakfast. You can swap the tinned coconut milk for 100mL of cow’s milk or a plant-based option. Additionally, fresh berries or pineapple are a delicious alternative!