Coconut Mango Chia Protein Pudding
Coconut milk, chia seeds, and plant protein set overnight under a layer of fresh mango.
- 6 minactive time
- 4 hrchill
- 1serving
- 495calories
- 29 gprotein
Coconut milk makes chia pudding rich, and mango adds sweetness and color. Plant protein keeps it vegan. Make it in a jar the night before and top it in the morning.
Ingredients
Makes 1 serving.
- 1 scoop vanilla plant protein powder (pea/rice blend, about 32 g)
- ½ cup light canned coconut milk
- ½ cup unsweetened coconut milk beverage
- 3 tbsp chia seeds
- 1 tbsp pure maple syrup
- ½ cup frozen mango chunks
Method
- Shake the can of coconut milk well, then whisk it with the coconut beverage and protein powder in a jar.
- Stir in the chia seeds and maple syrup.
- Wait five minutes, stir again, and then refrigerate overnight.
- Thaw the mango, mash it lightly, and spoon it on top before eating.
Nutrition per serving
| Calories | 495 |
|---|---|
| Protein | 29 g |
| Carbohydrates | 46 g |
| Fiber | 15 g |
| Sugar | 26 g |
| Fat | 24 g |
Estimated from standard nutrition data for each ingredient, assuming about 24 g of protein per scoop of whey or casein and 22 g for plant powders. Brands vary, so check your label.
Tips
- Stirring twice keeps the seeds from clumping.
- Light canned coconut milk keeps the calories down. Full-fat makes it much richer.
Swaps and variations
- Use fresh mango when in season.
- Add toasted coconut on top.
