Coconut Chia Pudding with Mango and Blackberries

School is back in session.  It’s exciting, really.  Although I love the freedom that summer brings, the new academic year always feels like a fresh start.  A reboot.  A chance to take what we learned in the previous year and better ourselves in the future one.  A chance to try new approaches.  Listen better.  Laugh harder.  All the mistakes, successes, and the in-between: a primer for the new year.

And so in the first few weeks of the reboot of 2014, I know I need to keep things simple. Healthy. Fresh.  This coconut chia pudding with mango and blackberries is just that.  The prep takes only minutes.  I make mine the night before and voila!  Breakfast of champions.  Or school counselors.  It is filling and refreshing—full of protein, fiber, omega-3 fatty acids, and vitamin C.  Breakfast rebooted.

5 from 1 vote

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Coconut Chia Pudding with Mango and Blackberries

This coconut chia pudding with mango and blackberries is full of protein, fiber, omega-3 fatty acids, and vitamin C. Make it overnight for a super simple breakfast!

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 3 -4

Author Tessa Fisher

Ingredients

• 1 1/2 cups organic coconut milk full fat
• 1/4 cup black or white chia seeds
• 2 tablespoons maple syrup or honey if not vegan
• 1/4 teaspoon pure vanilla extract
• 1 mango ripe and ready to eat, sliced
• 1 heaping cup blackberries

Instructions

1. In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Cover with plastic wrap and refrigerate for 2 1/2-3 hours, or overnight, until pudding has thickened.
3. When ready to eat, stir, serve in small bowls and top with mango slices and blackberries.