This chia seed pudding is a great combination of healthy fats, fiber, and protein all aimed at helping your body balance blood sugars even more.
It’s very easy to make, it literally comes together in minutes. I prefer it once it has set overnight in the fridge but you don’t have to wait that long.
Chia seeds are packed with fiber, essential fats, protein and calcium to boot! They look a little weird, but they don’t have any flavor which makes them versatile. Chia seeds (and powder) expand in water and works well as a thickening agent in smoothies.
Mango is one of my favorite fruits. It’s high in sugar, like most fruit from the tropics and has many nutritional benefits. Mango is great for the skin as it is loaded with antioxidants.
If you have difficulty with tropical fruits you can sub a fruit of your choice in this recipe. Fresh or frozen will work here. If you use fresh fruit alter the amount of water for the mango portion, you won’t needs as much to get the blender. The consistency should be like a thick smoothie.
INGREDIENTS: (Makes 4 puddings)
- 4 table spoons of chia seeds
- 1/4 cup of dried fruit (I used cramberries)
- 1/4 cup of almonds or other nuts
- 1 can of coconut milk
- 1 teaspoon of vanilla extract
- ½ inch knob fresh ginger, minced
- 1 ripe mango, diced
- 1-2 small oranges
- garnish: blueberries, or any of the following: fresh mint, shredded unsweetened coconut, fresh lime, sliced kiwi, fresh raspberries
- Mix well coconut milk, vanilla extract and ginger
- Soak chia seeds in the liquid mixture, set aside for an hour
- Blend diced mango with peeled oranges until smooth
- Pour the chia seed pudding into 4 serving glasses, add the mango mixture and top with garnishes above
- Allow to set for at least 4 hours in the fridge or overnight
- Share them or keep them all for yourself 🙂