Mango Coconut Chia Seed Pudding

INGREDIENTS:

 

1 can of Trader Joe's canned full fat coconut milk
2 cups of water
1/2 cup fresh or defrosted mangos 
1 scoop collagen I like Vital Proteins or Further Food
1/4 cup servings of chia seeds per 1 cup of coconut milk or liquid

 

DIRECTIONS:

 

Bring your coconut milk to medium heat and add 2 cups of water. Then drop in your mango (easy way to defrost it if frozen.) Add collagen. Blend in the blender till smooth. Per 1 cup of liquid coconut / mango goodness, add a little less than 1/4 Chia seeds per 1 cup of milk, and stir to incorporate. It may take a few minutes of off and on stirring so the chia doesn't sink to the bottom. Place into sealed containers (I recommend glass) and refrigerate overnight! Topped here with jicama, pomegranates, pistachios & cacao nibs! 

 

You can of course use or sub any milk that you want to use instead of using coconut milk. One of my favorites is Cashew Milk! Same ration = 1 cup milk, a little less than 1/4 cup chia. 

 

 

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