High Protein + Fiber Coconut Mango Chia Pudding
High Protein + Fiber Coconut Mango Chia Pudding
Ingredients
For the Chia Pudding Base
- 1/2 cup organic chia seeds
- 1 cup Thai unsweetened coconut milk, canned
- 1 tablespoon agave
For Assembly and Toppings
- 3 mango, 2 for blending, 1 for dicing
- 2 Chobani 20g protein mango yogurt
- 1/4 cup toasted coconut flakes, as needed for topping
Instructions
- 1
In a medium bowl, combine the 1/2 cup organic chia seeds, 1 cup Thai unsweetened coconut milk, and 1 tablespoon agave. Stir vigorously with a whisk or spoon for at least 1 minute to ensure all ingredients are well combined and to prevent the chia seeds from clumping. Let it sit for 5 minutes, then stir again.
⏱️ 5 min
- 2
Peel and pit 2 of the mangos. Add the mango flesh to a blender and blend until a smooth, uniform mango puree is formed. Set aside.
⏱️ 5 min
- 3
Take four individual serving containers (such as jars or small bowls). Spoon 1/2 of one Chobani 20g protein mango yogurt into the bottom of each container, creating the first layer.
⏱️ 3 min
- 4
Next, spoon an even layer of the blended mango puree over the yogurt in each container.
⏱️ 2 min
- 5
Then, add an even layer of the prepared chia pudding mixture over the mango puree in each container.
⏱️ 3 min
- 6
Peel and dice the remaining 1 mango into small, bite-sized pieces. Use the diced mango to top each pudding, distributing it evenly among the four containers.
⏱️ 5 min
- 7
Sprinkle toasted coconut flakes generously over the diced mango on each pudding.
⏱️ 2 min
- 8
Cover the containers tightly and place them in the refrigerator to chill for at least 2 hours, or until the chia pudding has set and thickened. For best results, chill overnight.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein + Fiber Coconut Mango Chia Pudding
For the Chia Pudding Base
- 1/2 cup organic chia seeds
- 1 cup Thai unsweetened coconut milk, canned
- 1 tablespoon agave
For Assembly and Toppings
- 3 mango, 2 for blending, 1 for dicing
- 2 Chobani 20g protein mango yogurt
- 1/4 cup toasted coconut flakes, as needed for topping
Instructions
- 1
In a medium bowl, combine the 1/2 cup organic chia seeds, 1 cup Thai unsweetened coconut milk, and 1 tablespoon agave. Stir vigorously with a whisk or spoon for at least 1 minute to ensure all ingredients are well combined and to prevent the chia seeds from clumping. Let it sit for 5 minutes, then stir again.
⏱️ 5 min - 2
Peel and pit 2 of the mangos. Add the mango flesh to a blender and blend until a smooth, uniform mango puree is formed. Set aside.
⏱️ 5 min - 3
Take four individual serving containers (such as jars or small bowls). Spoon 1/2 of one Chobani 20g protein mango yogurt into the bottom of each container, creating the first layer.
⏱️ 3 min - 4
Next, spoon an even layer of the blended mango puree over the yogurt in each container.
⏱️ 2 min - 5
Then, add an even layer of the prepared chia pudding mixture over the mango puree in each container.
⏱️ 3 min - 6
Peel and dice the remaining 1 mango into small, bite-sized pieces. Use the diced mango to top each pudding, distributing it evenly among the four containers.
⏱️ 5 min - 7
Sprinkle toasted coconut flakes generously over the diced mango on each pudding.
⏱️ 2 min - 8
Cover the containers tightly and place them in the refrigerator to chill for at least 2 hours, or until the chia pudding has set and thickened. For best results, chill overnight.
⏱️ 120 min