Chia-Seed Pudding
This no-cook pudding is low in calories and high in fiber. We loved it made with either the almond milk or the coconut milk-just remember that coconut milk has a bit more calories and fat per serving.
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 4 hr
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 250 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 9 grams
- Sodium
- 85 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 8 grams
- Protein
- 4 grams
- Sugar
- 14 grams
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 4 hr
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 250 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 9 grams
- Sodium
- 85 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 8 grams
- Protein
- 4 grams
- Sugar
- 14 grams
Ingredients
2 1/2 cups unsweetened almond milk or unsweetened coconut milk beverage
3 tablespoons light agave nectar
1/2 cup chia seeds
1/4 teaspoon ground cinnamon
1 small, ripe mango, chopped
1 cup toasted coconut flakes
Directions
- Whisk the almond milk, agave, chia seeds and cinnamon in a medium bowl. Cover and chill for 4 hours or overnight, whisking once to loosen the mixture after about 3 hours. Spoon into bowls and top with the mango and coconut.
