Chia coconut pudding with fruit

Ingredients for 1 servings:

• 15 g chia seeds
• 50 ml light coconut milk
• 60 g berries, mixed, frozen
• 100 g mango(s), frozen
• 50 g blueberries, fresh
• 1 strawberry, fresh
• 1 mint leaf

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

vital breakfast – also suitable for the office

Thaw the frozen mango in a tall container and set aside. Pour the chia seeds into a nice glass jar. Use a Tupperware container for the office. Pour the coconut milk over the seeds and mix lightly. Pour the frozen berry mixture over the chia pudding so that they slowly thaw. Let it sit overnight. Blend the thawed mango with a hand blender and layer it over the berry mixture. Wash the blueberries and add them on top. Wash and halve the strawberries. Wash the mint leaves. Place the halved strawberries and mint leaves on top of the blueberries as decoration. I also added strawberries separately for a more attractive look. And during strawberry season, you can’t get enough of them. This dish is great for preparing for a healthy start to the office day or for breakfast at home. Alternatively, other fruits can be used. It is important that the second part consists of frozen fruit and that these thaw on top of the chia pudding. This releases more liquid.