Today I’m making one of my go-to fresh summer sweet recipes. It works as a dessert, snack or breakfast and tastes delicious whilst helping you to reach your protein and fibre goals!
INGREDIENTS
Kefir (this is a fermented dairy product – you can also buy dairy-free kefir, according to the internet, and if you can’t find kefir then a 50/50 milk and yoghurt mix can fill in for it in this recipe)
Frozen mango (it’s just cheaper and more convenient)
Chia seeds
Honey
Fresh raspberries
Coconut flakes
Greek yoghurt (or a thick, plant-based coconut yoghurt with added protein)
TIPS & NOTES
This batch makes 4 snack pot sizes or 2 larger breakfast portions. You can also enjoy this for breakfast. Overall, it’s really satiating. The live fermented dairy can be beneficial for the gut microbiome and chia seeds are a great source of protein and fibre. Chia seeds transform into a gel-like consistency when soaked in water, which creates a thick pudding texture. You need to let them soak for at least 20 minutes and doing this in the fridge (or leaving the mixture there overnight) helps it to firm up even more.
Also, if you prefer not to buy fresh raspberries due to their poor shelf life; use the same amount of frozen raspberries blended in alongside the mango (I often make this version).
Mango, Raspberry & Coconut Chia Pudding with Kefir
Chia pudding with kefir
Ingredients
- 60g of chia seeds
- 500g of kefir
- 1 tbsp of honey
- 120g of frozen mango
- 100g of Greek yoghurt
- 80g of fresh raspberries
- 10g of coconut flakes
Directions
- Rinse the mango chunks under hot water to reduce the frostiness then add to the kefir and blend until smooth
- Stir in the chia seeds and honey and leave to rest (ideally in the refrigerator) for at least 20 minutes (or overnight)
- Serve with a dollop of Greek yoghurt, topped with the raspberries and coconut flakes
Let me know if you try this healthy dessert option!
But First, Food 
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