Tropical Chia Pudding Breakfast Bowl

Name: Tropical Chia Pudding Breakfast Bowl
Total time: 130 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 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 )

This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.

⏱️ 130 min 🔪 Prep: 10 min 📊 Hard 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

2 servings

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 )

Steps

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.