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Mango Chia Pudding Meal Prep
The silken tofu and coconut milk blend together with the mango to give this pudding a really smooth, mousse-like texture- and it makes three portions at once, so breakfast is sorted for days. Prep it the night before and it's ready to go. This recipe also contais 4mg plant-based iron.
Ingredients
Ingredients
- fresh mango, cubed
- unsweetened soya milk
- tinned coconut milk
- silken tofu
- vanilla extract
- maple syrup
- salt
- hemp seeds
- chia seeds
To serve:
- fresh mango chunks
- pumpkin seeds, toasted
- desiccated coconut
Method
- 1
Add the mango, soya milk, coconut milk, silken tofu, vanilla extract, maple syrup and salt to a blender. Blend until smooth, blending in two batches if the volume is too large for one blend.
- 2
Add the chia seeds and hemp seeds to a large container or individual jars, then pour the mango mixture on top. Stir well to combine, then seal and refrigerate for at least 2 hours or overnight.
- 3
When ready to serve, divide between 3 bowls or jars and top each with a handful of mango chunks, some toasted pumpkin seeds and a sprinkling of desiccated coconut.
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crafted by Roxy + Ben
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