Tropical Chia Pudding Breakfast Bowl

This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.

⏱ 130 min 🔨 Prep 10min 📊 Hard 🍽 2 servings 👁 6
Tropical Chia Pudding Breakfast Bowl

Ingredients

2 servings

Instructions

  1. In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.
  2. Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.
  3. Refrigerate for at least 2 hours or up to overnight.
  4. Meanwhile, in a small skillet over medium low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip top bag or small Tupperware container until ready to use.
  5. When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.
  6. Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.
  7. Optional: Drizzle with a little extra syrup (or honey), if desired and serve.
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Nutrition per serving

305kcal

💰 Cost Estimate

Total Ingredients
$255.00
Per Serving
$128.00/serving
🏠 Savings
~$510.00 vs buying!
📋 Price Breakdown (57% ingredients detected)
IngredientAmountSubtotal
chia seeds 0.25 cup -
unsweetened almond milk 1 cup $25.00
nonfat plain Greek yogurt 1 cup $224.00
monk fruit sweetener 1 tbsp $4.00
kiwi 1 medium -
cubed mango 1 cup -
dried unsweetened coconut 2 tbsp $2.00

*Estimated market prices, may vary by region

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🍳

Tropical Chia Pudding Breakfast Bowl

Ingredients:
  • ¼ cup chia seeds
  • 1 cup unsweetened almond milk (vanilla )
  • 1 cup nonfat plain Greek yogurt
  • 1 tbsp monk fruit sweetener (stevia, coconut sure, maple syrup or honey)
  • 1 medium kiwi (peeled and sliced)
  • 1 cup cubed mango (from 1 small)
  • 2 tbsp dried unsweetened coconut (shredded )

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