Recently, it was suggested to me by my doctor to go vegan for a few months. Not great news for someone who loves all kinds of food, not to mention my favorite… breakfast! That is exactly why I love finding delicious vegan breakfast recipes like this one. Unbelievable flavor, great nutritional benefits, and ridiculously easy to make, this pudding for breakfast is a mainstay in my home and will be in yours!
Chia Pudding with Mango
2016-11-17 09:55:06
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Ingredients
- 4 tablespoons chia seed
- 2 cups almond milk
- ½ cup canned coconut milk
- 1 teaspoon vanilla extract
- 1 whole mango, diced
- ½ inch knob fresh ginger, minced
- Garnish: fresh mint, shredded unsweetened coconut, fresh lime, sliced kiwi, fresh raspberries
Instructions
- Soak the chia seeds with minced ginger, vanilla, and both the almond milk and coconut milk for at least 1 hour, stirring occasionally until a gel forms. You can make your chia seed pudding thicker by reducing the liquid or adding more liquid to make it thinner- I like these ratios used here.
- Simply pour the chia seed pudding into 2 serving glasses (serves 2), top with diced mango and top with garnishes above.
- Store in the fridge as a leftover, enjoy chilled or at room temperature. Store on the go in a mason jar with a lid.
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