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Blueberry Mango Chia Seed Pudding

Serving Size

1

Ingredients

  • ⅓ cup greek yogurt
  • ⅓ cup coconut milk, regular, full-fat
  • ½ cup frozen or fresh mango
  • ¼ cup frozen blueberries
  • 2 tbsp chia seeds

Directions

  • Add the Greek yogurt, coconut milk, mango, and blueberries to a food processor or blender. You can also leave both fruits out, or leave one, and add them when you add the chia seeds.
  • Blend until smooth and creamy.
  • Pour the mixture into a jar or small bowl.
  • Stir in the chia seeds until evenly mixed.
  • Wait 5 minutes, then stir again to ensure the chia seeds are evenly mixed.
  • Cover and refrigerate for at least 2 hours, or overnight, until thickened.
  • Stir before eating. Add an extra splash of coconut milk if you prefer a thinner texture.

Notes

Storage: Store covered in the fridge for up to 3 days. Fruit: I prefer the fruit blended into the milk and yogurt, but you can also add it in after blending to keep it whole and chunky. Milk: Use whichever milk you prefer or have on hand. Batch: Double or triple the recipe to have for multiple days Protein content: currently ~11 g, depending on the yogurt used; for more protein, add a scoop of protein powder or collagen to the blender.

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