Tropical Chia Pudding Breakfast Bowl
Indulge in this delightful Tropical Chia Pudding Breakfast Bowl, a simple no-cook option that's packed with protein. This creamy and flavorful dish combines chia seeds with Greek yogurt, luscious mango, and vibrant kiwi for a refreshing start to your day.
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Ingredients
- 1 cup unsweetened almond milk
- ¼ cup chia seeds
- 1 medium kiwi
- 2 tablespoons dried unsweetened coconut
- 1 cup cubed mango
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon monk fruit sweetener
Instructions
- 1
Begin by placing the chia seeds, almond milk, yogurt, and your preferred sweetener into a sizable mason jar or mixing container.
- 2
Use a whisk to blend the mixture thoroughly, ensuring to scrape down the sides with a spoon or spatula as necessary to fully incorporate all the chia seeds.
- 3
Allow the mixture to chill in the refrigerator for a minimum of 2 hours, or up to overnight for optimal thickness.
- 4
In the meantime, heat a small skillet over medium-low heat and toast the coconut until it reaches a golden hue, which should take about 4 minutes. Once toasted, let it cool and transfer it to a zip-top bag or a small Tupperware container for later use.
- 5
When you're ready to serve, spoon the chia pudding into two small bowls, aiming for approximately 1 cup in each.
- 6
Garnish each bowl with slices of kiwi, mango, and a sprinkle of shredded coconut, ensuring the fruit is evenly distributed between the two servings.
- 7
Optional: If you desire, finish with a drizzle of additional syrup or honey before enjoying your breakfast bowl.