Chia Pudding with Coconut Yoghurt, Mango and Pumpkin Seeds
Stirred the night before, topped in the morning. The pumpkin seeds add the bite.
- 10 minutes (+ 4 hours Kühlzeit)
- 2 servings
- Breakfast
- vegan
- vegetarian
- lactose-free
- nut-free
- gluten-free
- rich in omega-3
- plant-based
- high in protein
- aids digestion
Ingredients
- 30 g Chia seeds
- 200 g Coconut yoghurt
- 100 g Mango
- 20 g Pumpkin seeds
- 10 g Lime juice
Instructions
- Stir the chia seeds thoroughly into the coconut yoghurt. Stir again after five minutes — this prevents lumps settling at the bottom.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Peel and dice the mango and toss with the lime juice.
- Toast the pumpkin seeds in a dry pan for 2 to 3 minutes until fragrant. Leave to cool.
- Spoon the pudding into bowls, add the mango and scatter over the pumpkin seeds.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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