- 1/4 cup chia seeds
- 1 cup coconut milk
- 1 ripe banana, mashed
- 1/2 cup diced mango
- 2 tablespoons shredded coconut
- 1 tablespoon almond butter (for added magnesium)
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Coconut flakes (for topping)
Instructions:
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In a bowl, combine chia seeds, coconut milk and honey.
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Mash the ripe banana and add it to the chia mixture. Mix well.
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Add almond butter to the chia mixture for a creamy texture and an additional magnesium boost.
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While chia pudding is setting, peel mango. Dice the mango into small cubes
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Layer the bottom of your serving jar with diced mango and banana.
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Slice the ripe banana and layer it over the mango.
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Pour the chia seed mixture over the fruit layers.
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Layer remaining mango and sprinkle shredded coconut on top.
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Cover the jar and refrigerate for at least 2-3 hours or overnight for a thicker pudding consistency.
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Before serving, give the pudding a gentle stir to mix all the layers.