Tropical Chia Pudding Breakfast Bowl

Name: Tropical Chia Pudding Breakfast Bowl
Prep time: 10 min
Total time: 2 h 10 min
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 )

4.9

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Prep Time: 10 minutes

Total: 130 minutes

Servings: 2

chia pudding healthy breakfast high fiber

Ingredients

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¼ cup chia seeds1 cup unsweetened almond milk (vanilla)1 cup nonfat plain Greek yogurt1 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)

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Instructions

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Step 1

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

Step 2

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

Step 3

Refrigerate for at least 2 hours or up to overnight.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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