¼ cup chia seeds
1 cup unsweetened almond milk, vanilla
1 cup nonfat plain Greek yogurt
1 tablespoon monk fruit sweetener or stevia
1 medium kiwi, peeled and sliced
1 cup cubed mango, from 1 small
2 tablespoons dried unsweetened coconut, shredded
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.
Meal Plan Check Boxes:
Nutritional Facts: 1 Bowl: 305 kcal, Carbohydrates: 35 g, Protein: 18 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 7 mg, Sodium: 110 mg, Fiber: 12 g, 0g Added sugar.
Adapted From: https://www.skinnytaste.com/tropical-chia-pudding-breakfast-bowl-high-protein/#recipe
Found by: Brianna Lawless, MS, RDN