Mango and Coconut Pudding
Ingredients
Chia-pudding (ingredients for 3 portions):
200ml (⅘ cup) (7 fl oz) semi-skimmed milk (or preferred choice)
2 tbsp (1.5 Aus tbsp – 30ml) honey
25g (⅙ cup) (⅘ oz) chia-seeds
Added ingredients (add the ingredients below to each single portion):
2 tbsp (1.5 Aus tbsp – 30ml) full-fat Greek yoghurt
100g (⅔ cup) (3½ oz) mango, sliced
1 tsp sunflower seeds
1 tsp desiccated coconut
Instructions:
Begin by making the chia-pudding.
Add the milk to a container (that has a lid), then add the chia-seeds and honey.
Mix around until all is combined.
Close the container and place into the fridge overnight.
In the morning, prepare the additional ingredients.
Add Greek yoghurt to a bowl, top with 3 tbsp (2.25 Aus tbsp – 45ml) of the chia-pudding mixture, add the sliced mango, sunflower seeds and desiccated coconut.
Top Tip
The recipe makes 3 portions of the chia-pudding mixture. The chia-pudding mixture can be stored tightly covered in the refrigerator for up to 5 days and also freezes well. You can also replace mango with any other fruit.
