Are you looking for a healthy and delicious recipe to satisfy your sweet tooth and benefit the health of your skin? This fluffy-as-a-cloud coconut mango chia pudding can be enjoyed anytime, whether as a breakfast option or as a satisfying dessert after dinner.
It takes very little time to prepare and can be stored in the fridge for up to 4-5 days. If you plan on storing chia for such a period, I recommend not adding mango immediately. Store chia by itself and then add fresh mango when needed.
The pudding is loaded with skin-loving ingredients like chia and flaxseed. Both are high in fibre and Omega-3 fatty acids, which are hydrating and anti-inflammatory and can help stop and prevent skin inflammation.
Flaxseed contains Lignans, which have both plant estrogen and antioxidant qualities. They help to control the balance of acne-causing hormones. Lignans can inhibit five alpha-reductase enzymes in converting testosterone to DHT dihydrotestosterone, which could be the source of acne and skin inflammation. Essentially, it helps balance the production of androgens, which are among the leading acne producers in adults.
Finally, delicious mango is an excellent source of beautifying Vitamin C and beta-carotene, converted into Vitamin A. These essential vitamins are potent antioxidants that our skin needs to stimulate collagen production.
The number of ingredients listed below should provide you with enough pudding to make 3-4 servings, but it also depends on your appetite 😉
Omega-3 Boosting Coconut Mango Chia Pudding
- 1 can coconut milk light
- 5 tbsp chia seeds
- 1 tbsp flaxseed ground
- 1 mango ripe
- 2 tbsp honey
- 2 tsp coconut flakes
- 2 tsp almonds sliced
- In a blender, combine mango and 1 tbsp of honey and blend until smooth.
- In a jar, mix light coconut milk (you can also use a mix of full-fat coconut milk and any another plant-based milk to achieve light texture) chia seeds, ground flaxseed and 1 tbsp of honey. You can use a Nutri-bullet to mix up the ingredients.
- Start to alternate a layer of pureed mango and chia pudding in the small container. Decorate with small mango pieces, shredded coconut and sliced almonds.
- Cover with a tight lid and refrigerate at least for an hour or overnight.