Tropical Chia Pudding Breakfast Bowl

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 2 hours 10 minutes

Ingrédients

¼ cup chia seeds

1 cup unsweetened almond milk (vanilla)

1 cup nonfat plain Greek yogurt

1 tablespoon monk fruit sweetener (stevia, coconut sure, maple syrup or honey)

1 medium kiwi (peeled and sliced)

1 cup cubed mango (from 1 small)

2 tablespoons dried unsweetened coconut (shredded)

Instructions

In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.

Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.

Refrigerate for at least 2 hours or up to overnight.

Meanwhile, in a small skillet over medium low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip top bag or small Tupperware container until ready to use.

When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.

Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.

Optional: Drizzle with a little extra syrup (or honey), if desired and serve.

Nutrition

• Taille de Portion: 1 bowl
• Calories: 305 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 4 g
• Cholestérol: 7 mg
• Sodium: 110 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 12 g
• Sucres Totaux: 19 g
• Protéines: 18 g