Coconut Chia Pudding
2-3 servings
Ingredients
- 1 (13.5 oz) can of coconut milk
- 2 scoops of Anea Vanilla Protein Powder
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt
- ⅓ cup chia seeds
- Fresh mango chunks and toasted shredded coconut, for serving
Directions
- Add coconut milk, Anea Vanilla Protein Powder, maple syrup, and kosher salt to a mixing bowl. Whisk until the protein powder is completely dissolved, then stir in the chia seeds.
- Let sit for 20 minutes to let the chia seeds absorb the liquid, then stir again.
- Cover and transfer to the fridge to set for at least 3 hours, but preferably overnight.
- To serve, divide among jars. Top with fresh mango chunks and toasted shredded coconut.
To toast coconut: Preheat oven to 350°F. Add shredded coconut to a baking sheet. Bake for 5-7 minutes until toasted.