Mango Chia Pudding
Reminiscent of mango sticky rice but without all the carbs plus with added protein.
Ingredients
Chia Pudding
- 1 cup caramel protein shake (premier brand)
- 1/4 cup chia seeds
- 2 ripe mangoes (peeled and diced)
Coconut Sauce
- 1/2 cup coconut milk (full fat or light)
- 2 tbsp monk fruit sweetener
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 tsp vanilla extract (optional)
Instructions
- Mix the caramel protein shake with the chia seeds in a mason jar. Stir well to ensure the chia seeds are evenly distributed. Allow the mixture to sit for at least 5 minutes, then stir again to prevent clumping. Cover the jar and refrigerate for at least 2 hours or overnight until the pudding thickens.
- Once the chia pudding has set, dice the mango. If the mango is not sweet enough, you can add honey or maple syrup to taste. Layer the diced mango in the middle of the chia pudding and reserve some for topping.
- Combine coconut milk and monk fruit sweetener in a small saucepan. In a separate bowl, dissolve cornstarch in water and add it to the coconut milk mixture. Cook over low to medium heat, stirring constantly, until the mixture thickens (approximately 3-5 minutes). Remove from heat, and if desired, add vanilla extract. Allow the sauce to cool slightly before using.
- Divide the mango chia pudding into serving glasses or bowls, then add half of the diced mango in between the layers of chia pudding. Finally, garnish with the reserved diced mango and drizzle the warm coconut sauce over the top.
- Serve immediately or refrigerate for later. The pudding can be enjoyed chilled or at room temperature. Enjoy!!
Tried this recipe?Let us know how it was!