This spectacular dessert is decadent and full of protein. I used Liberte 0% Greek yogurt that has 18g protein per 3/4c serving. If you choose to use a different yogurt be mindfull that this could affect the nutritional values. I also used Ataulfo mangoes (yellow mangoes). They are less fibrous than the Tommy Atkins mangoes and I find a little sweeter too.
I also used regular coconut milk instead of “light”. The “light” coconut milk has more calories and is higher in sugar.
Adapted from Canadian House and Home January 2015.
Coconut Chia Pudding with Mango Puree Recipe
By Published: January 26, 2015
- Yield: 6 Servings
- Prep: 48 hrs 10 mins
Calories: 175 | Fat: 8.8g | Protein: 6.1g | Carbs: 17.3g | Fibre: 1.1g | WW Points: 5
Ingredients
- 1/3 cup agave nectar
- 1 cup coconut milk
- 1 cup Liberte Greek Plain Yogurt
- 1 tsp vanilla extract I highly recommend to use pure not artificial
- 1/4 cup chia seeds
- 2 cups mango diced (approximately 3 mangoes)
- 3 tsbp sugar substitute I used Just Like Sugar but you can use any substitute.
- 1 tsbp lime juice fresh squeezed
- coconut chips toasted (optional)
Instructions
- In a medium bowl whisk honey and 1/4 cup coconut milk until well mixed. Whisk in remaining 3/4 cup coconut milk, yogurt and vanilla until smooth.
- Whisk in chia seeds, cover and refrigerate for 1 hour. Whisk again and return to the fridge covered for 48 hours.
- Place mango, sugar and lime juice in a blender and blend until smooth. Transfer to an airtight container. Can be refrigerated for up to 5 days.
- To serve, spoom pudding into 6 bowls and top with puree. Garnish with coconut chips if using.
