I know what you might be thinking, another chia pudding recipe?
Yes!!! First, because it’s such a healthy breakfast or afternoon snack.
Packed with fiber, nutrients, and vitamins.
Second, it’s a nice little sweet thing that will make your day a little bit better.
Third, because it’s meal prep friendly, you can make it on Sunday and you can keep it in the fridge the whole week.
This is a Summer chia pudding, made with coconut milk, young coconut meat, butterfly pea, and topped with fresh mangoes!!!
Here’s the recipe for this super easy, tasty, and healthy summer treat!
Ingredients
1/4 cup chia seeds
1/4 cup diced Copra’s organic young Thai frozen coconut meat
1/2 cup coconut milk
1/2 cup oat milk
1/8 cup dried butterfly pea flowers
1 tbsp Copra’s organic coconut nectar
Instructions
Step 1. In a microwave-safe bowl add the coconut milk, oat milk, and butterfly pea flower.
Step 2. Microwave it for 1 minute.
Step 3. Remove the butterfly pea from the milk, but make sure to squeeze the flower to get all the beautiful blue color.
Step 4. Add the chia seeds, coconut nectar, and coconut meat to the milk. Stir it well.
Step 5. Pour the mixture into a small bowl, or jar.
Step 6. Cover it, then put it in the fridge for at least 2 hours.
Step 7. Garnish with fresh mangoes, a generous drizzle of coconut nectar, and a tiny butterfly pea flower. Enjoy!
