Tropical Bliss in a Bowl: Coconut & Mango Chia Pudding – A Suhoor Special

Wake up to the vibrant flavors of the tropics with this Coconut & Mango Chia Pudding, a perfect start to your Suhoor. This easy-to-make, nutritious pudding layers the creamy texture of chia seeds soaked in coconut milk with the sweet, refreshing taste of ripe mangoes, topped with a sprinkle of coconut flakes for that extra crunch. Not only is this pudding visually appealing, but it's also packed with essential nutrients to keep you energized throughout your fast.

Ingredients:

Chia Seeds: 1/4 cup

Coconut Milk: 1 cup

Honey or Maple Syrup: 1 tablespoon (adjust to taste)

Vanilla Extract: 1/2 teaspoon

Mango: 1/2 cup, diced

Coconut Flakes: For garnish (5g)

Directions:

1. In a bowl, combine chia seeds with coconut milk, your choice of sweetener, and vanilla extract. Mix well.

2. Cover and let it sit in the refrigerator overnight, allowing the chia seeds to swell and the mixture to thicken into a pudding.

3. Before serving, layer the pudding with diced mangoes in a glass or bowl, and garnish with coconut flakes.

Nutritional Snapshot (Varies based on brands):

Energy: Approximately 480 kcal

Carbohydrates: 59g (Dietary Fibre: 15g)

Protein: 7g

Fats: 24g

Note: For an extra protein boost, consider adding a scoop (or half) of your favorite vanilla protein powder to the mixture before refrigeration. If your protein powder is already sweetened, you might want to skip the vanilla extract and sweetener.

This Coconut & Mango Chia Pudding is not just a feast for the eyes but also a powerhouse of nutrition, making it an ideal choice for Suhoor. The high fiber content from the chia seeds and mangoes, combined with the healthy fats from the coconut milk, provides a slow release of energy, helping you stay full and energized until it's time to break your fast. Enjoy this delightful, nutritious pudding and start your day on a bright, energizing note!

Comments

  1. A perfect item to boost your energy through out the day of fasting

    ReplyDelete

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