Tropical mango, coconut and chia pudding

Tropical mango, coconut and chia pudding with mango, coconut milk, Greek yoghurt and chia seeds – creamy, fruity and easy to make ahead.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 550 kcal per serving
• Protein: 18 g
• Fat: 30 g
• Carbs: 60 g

Ingredients

• 200 g frozen mango
• 30 g chia seeds
• 200 ml coconut milk
• 150 g Greek yoghurt
• 1 tbsp desiccated coconut

Method

You’ll need: stick blender · grater

1. Let the frozen mango thaw slightly until it is easy to work with.
2. Blend the mango with the Greek yoghurt and coconut milk until you have a smooth cream.
3. Stir in the chia seeds thoroughly and leave the mixture to stand for a few minutes. Then stir again so nothing settles at the bottom.
4. Pour the cream into glasses and chill in the fridge until the pudding has thickened noticeably.
5. Before serving, sprinkle the mango, coconut and chia pudding with desiccated coconut.

Good to know

Tastes like a holiday but takes hardly any work. The texture is creamy, cool and pleasantly thick.

Swaps

Greek yoghurt → skyr (thicker and tangier, also brings protein); coconut milk → coconut yoghurt (a slightly fresher, tangier texture); mango → papaya (also provides vitamin C); desiccated coconut → chopped almonds (add vitamin E and magnesium; contain tree nuts)

Allergens

Contains milk (Greek yoghurt). For small children, only serve the swelling seeds once they are fully soaked and soft; in pregnancy, the ingredients in normal kitchen amounts are generally fine.