This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.
Prep Time: 10 minutesmins
Cook Time: 0 minutesmins
refrigeration time: 2 hourshrs
Total Time: 2 hourshrs10 minutesmins
Yield: 2servings
Course: Breakfast, Meal Prep
Cuisine: American
Ingredients
¼cupchia seeds
1cupunsweetened almond milk(vanilla )
1cupnonfat plain Greek yogurt
1tablespoonmonk fruit sweetener(stevia, coconut sure, maple syrup or honey)
1medium kiwi(peeled and sliced)
1cupcubed mango(from 1 small)
2tablespoonsdried unsweetened coconut(shredded )
Instructions
In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.
Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.
Refrigerate for at least 2 hours or up to overnight.
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.
When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.
Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.
Optional: Drizzle with a little extra syrup (or honey), if desired and serve.