The temperature here has soared to high 30s - apparently last week saw the hottest Wimbledon week in history. Might as well pretend we are in the tropics!
As always, there is the option to add a little sweetener if so desired and toppings are whatever take your fancy that day! Here I have used more mango, toasted coconut flakes, bee pollen, lime zest, mint leaves, pistachio nuts and a suitably tropical looking edible nasturtium flower from the garden.
Mango Tropical Chia Breakfast Pudding
Ingredients:
1/2 cup (approx 85g) fresh or frozen mango flesh
1 cup (250ml) unsweetened coconut milk
2 tbsp unsweetened dessicated coconut
4 tbsp chia seeds
1 tsp vanilla extract
juice of half a lime (approx 1 tbsp)
optional: 1 tbsp honey or maple syrup
Toppings (all optional and open to substition):
- drizzle of almond butter, pineapple, mango, fresh mint leaves, toasted coconut flakes, lime zest, bee pollen, pistachios, any nuts, edible flowers, raw cacao nibs....
Instructions:
1. Blend the mango, coconut milk, vanilla and lime juice (and honey/ maple syrup, if using) until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds and dessicated coconut in a bowl.
3. Cover and place bowl in the fridge for a few hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.
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| Mango Tropical Chia Breakfast Pudding |
As always, there is the option to add a little sweetener if so desired and toppings are whatever take your fancy that day! Here I have used more mango, toasted coconut flakes, bee pollen, lime zest, mint leaves, pistachio nuts and a suitably tropical looking edible nasturtium flower from the garden.
Mango Tropical Chia Breakfast Pudding
Ingredients:
1/2 cup (approx 85g) fresh or frozen mango flesh
1 cup (250ml) unsweetened coconut milk
2 tbsp unsweetened dessicated coconut
4 tbsp chia seeds
1 tsp vanilla extract
juice of half a lime (approx 1 tbsp)
optional: 1 tbsp honey or maple syrup
Toppings (all optional and open to substition):
- drizzle of almond butter, pineapple, mango, fresh mint leaves, toasted coconut flakes, lime zest, bee pollen, pistachios, any nuts, edible flowers, raw cacao nibs....
Instructions:
1. Blend the mango, coconut milk, vanilla and lime juice (and honey/ maple syrup, if using) until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds and dessicated coconut in a bowl.
3. Cover and place bowl in the fridge for a few hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.
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