YOUR SOLIN GENERATED RECIPE
Tropical Fruit Coconut Chia Pudding
Soaked chia seeds infused with vanilla and coconut milk, topped with juicy mango and pineapple for a tropical breakfast that feels like sunshine.
INGREDIENTS
2.5 tbsp chia seeds
0.75 cup unsweetened soy milk
0.25 cup full-fat coconut milk
1.1 scoops vanilla vegan protein powder
0.25 tsp vanilla extract
0.25 cup fresh mango
0.25 cup fresh pineapple
1 tbsp hemp seeds
1 tbsp unsweetened shredded coconut
0.13 tsp sea salt
PREPARATION
In a glass jar, whisk the soy milk, coconut milk, protein powder, vanilla extract, and sea salt until completely smooth and free of protein clumps.
Add the chia seeds to the liquid mixture and stir vigorously for one minute to ensure they are evenly suspended and not settling at the bottom.
Seal the jar and place it in the refrigerator for at least 4 hours, or ideally overnight, to achieve a thick, custard-like consistency.
Prepare the fresh fruit by peeling and dicing the mango and pineapple into small, uniform cubes.
Remove the pudding from the fridge and give it a thorough stir to break up any settled seeds, adding a splash of soy milk if a thinner texture is desired.
Top the creamy pudding with the diced tropical fruit, hemp seeds, and shredded coconut before serving chilled.