Chia Pudding with Lime, Mango and Macademia

Chia Pudding with Lime, Mango and Macademia

Blood Sugar: 5Servings: 4Preparation Time: 20minMeal Category: Snack
Micronutrients:CalciumVitamin AMagnesium

Macronutrients per 100g

Energy
97kcal
Sugar
8g
Fat
4g
Fiber
4g
Sat fat
1g
Protein
3g
Carbs
13g
Sodium
139mg

Ingredients

60g / 2.1oz Chia seeds, 300ml / 10.1fl oz Milk, 1 tsp Vanilla bean paste, 30g / 1.05oz roughly chopped Macadamia nuts, 1 tbsp shredded Coconut, 1 grated Lime zest, ½ Lime juice, 1 sliced into thin ribbons Mango, 2 Passionfruit pulp, to serve Lime wedges

Preparation

1. Whisk 60g / 2.1oz Chia seeds, 300ml / 10.1fl oz Milk, and 1 tsp Vanilla bean paste in a glass container with a lid. Place in the fridge to set for at least 2 hours. 2. Toast 30g / 1.05oz roughly chopped Macadamia nuts in a small frying pan over medium-low heat for 1-2 minutes until slightly golden. Remove from the pan and set aside. 3. Lightly toast 1 tbsp shredded Coconut in the same pan until just golden. Remove from the pan immediately as the coconut will continue to brown. Set aside to cool. 4. Once the chia pudding has thickened, add the grated zest of 1 Lime and juice of ½ Lime. Gently stir to combine. 5. Divide the chia pudding among four serving bowls or glasses. Top with 1 sliced Mango, pulp of 2 Passionfruit, and sprinkle with toasted Macadamia nuts and Coconut. Serve with Lime wedges for extra juice.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
40% of RDI
Vitamin C
15% of RDI
Omega 3
1% of RDI
Vitamin A
44% of RDI
Calcium
11% of RDI
Folate
18% of RDI

Good to know

The pudding base can be stored in the fridge for up to 5 days. Serve the puddings with any seasonal fruit like kiwifruit, berries, orange, blood orange, guava, stone fruit, banana, or figs.

How to Prepare

1. Whisk 60g / 2.1oz Chia seeds, 300ml / 10.1fl oz Milk, and 1 tsp Vanilla bean paste in a glass container with a lid. Place in the fridge to set for at least 2 hours. 2. Toast 30g / 1.05oz roughly chopped Macadamia nuts in a small frying pan over medium-low heat for 1-2 minutes until slightly golden. Remove from the pan and set aside. 3. Lightly toast 1 tbsp shredded Coconut in the same pan until just golden. Remove from the pan immediately as the coconut will continue to brown. Set aside to cool. 4. Once the chia pudding has thickened, add the grated zest of 1 Lime and juice of ½ Lime. Gently stir to combine. 5. Divide the chia pudding among four serving bowls or glasses. Top with 1 sliced Mango, pulp of 2 Passionfruit, and sprinkle with toasted Macadamia nuts and Coconut. Serve with Lime wedges for extra juice.

Good to Know

The pudding base can be stored in the fridge for up to 5 days. Serve the puddings with any seasonal fruit like kiwifruit, berries, orange, blood orange, guava, stone fruit, banana, or figs.

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