Mango Coconut Chia Pudding

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Yesterday Audrey heard formally from the director that she got the title part in the film Adeline.  This spring break will be a very special memory for both Audrey and me.  We will be playing mother and daughter in a film together!  Audrey will be playing a girl who tries to take care of her mother’s messy life.  She was so happy about the news that she decided to make a dessert to celebrate, but the dessert needed to stay in the fridge overnight.  So we all had it this morning.  It turned out to be perfect for breakfast — so refreshing, nutritious and delicious.  It reminded me of the tropical tapioca that Audrey and I loved to eat when we were in Malaysia last year while shooting Marco Polo, but this version is much healthier.  This pudding is so easy to make that it is almost magical.  You simply put everything in a mason jar, close the lid and shake.  And tomorrow morning — voila!  You feel pretty witchy eating these fattened up translucent live chia seeds, too.

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Ingredients:

1/2 cup full fat coconut milk

1/2 cup almond milk or low fat coconut milk or milk (Audrey used 2% milk)

3/4 cup fresh ripe champagne mango, diced

2 tbsp chia seeds

1 tbsp sweetened or unsweetened shredded coconut (Audrey used unsweetened)

2 to 3 stevia packets, or 2 to 3 tbsp sugar/honey/xylitol, or sweeten to taste (Audrey used 1 pack stevia and 1 1/2 tbsp xylitol)

Audrey doubled the recipe and made two jars.

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Preparation:

Combine all ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.

Adapted from: skinnytaste.com

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Check out our other coconut recipes:

7 thoughts on “Mango Coconut Chia Pudding

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