Coconut Mango Chia Pudding

So, there were two things that intrigued me about this recipe.  First, is anytime I see the word coconut in a recipe, my pulse automatically quickens.  I love coconut in pretty much any form raw, baked, shredded, sweetened, unsweetened, in creamer, in milk, in water….get the point.  Second is my husband’s love of tapioca pudding.  He loves the stuff, but when you look at the calorie and fat content of a pre-made pudding at the store, forget it!  I’d rather have a heath blizzard thank you very much.  So, back to the point with adding the chia seeds to this recipe makes the consistency much like tapioca and then with the added coconut, voila you have a marvelous more healthy style of pudding.  Plus, chia seeds are rich in omega-3 fatty acids, protein and fiber.  And by using the light coconut milk, unsweetened almond milk and Stevia liquid for sweetener you eliminate many of the unnecessary calories from sugar.  Enjoy!

Yield:  Two 1 cup servings

  • 1/2 cup lite coconut milk
  • 1/2 cup unsweetened almond milk
  • 3/4 cup fresh ripe mango, diced
  • 2 tablespoons chia seeds
  • 1 tablespoon sweetened shredded coconut
  • 5 drops liquid vanilla Stevia 
Combine all ingredients in large bowl, mix well and cover with plastic wrap.  Place in refrigerator over night.

 Hope you enjoy this delightful dessert.  It’s a perfect ending for one of those last summer BBQ’s.

Adapted from: skinnytaste

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