Coconut Chia Pudding and Mango Smoothie Bowl

 

Kookos-chiavanukas ja mangosmoothie ‘bowl’

This just happens to be my new breakfast obsession.  Super light creamy chia pudding with sweet fruity mango smoothie, topped with crunchy nuts and fresh fruit.  I love to eat something so colourful now the darkness has descended over Finland.  The chia pudding can easily be prepared the night before and  the whole thing thrown together in minutes the next morning.  It is also works well as a speedy dessert, especially if you use extra thick, full fat coconut milk!

I used Urterkram’s amazing organic chia seeds for this recipe and they will also be featuring at my pop-up vegan brunch on 19.11.  (You can find more information and the full menu, by clicking here)

Coconut chia pudding and mango smoothie bowl – serves 2

50 g Urtekram organic chia seeds

2 dl coconut milk

1 dl rice milk

a couple of drops of vanilla extract

a pinch of salt

a tbsp of maple syrup (optional)

1 ripe banana

100 g frozen mango

1 dl rice milk

Sliced fruit, toasted nuts and seeds to serve

Mix the chia seeds, 2 dl of coconut milk, 1 dl of rice milk, vanilla, salt and syrup (if using).  Leave to stand for at least 30 minutes, preferably overnight.  You may need to add a little extra rice milk, if your chia is too thick.  It should be the consistency of thick yoghurt.

Meanwhile add the mango, 1 dl of rice milk and the banana to a blender (defrost your mango if your blender isn’t strong enough to tackle frozen mango).  Blend until smooth and creamy.

Spoon the chia pudding into a bowl and add a good helping of the mango smoothie.  Top with the fruit, seeds and nuts.