My love affair with mango and passionfruit continues in this tropical breakfast treat with creamy coconut chia and delicious mango passion pureé. It's really easy to make and packed with nutrients. On top of all the fruity vitamins and minerals you're getting in this, chia is full of protein and omega-3's too – so it's a pretty neat little powerhouse of a breakfast! Perfect for your post-yoga cool-down. Coming straight to you from the jungle, here's the recipe...
1 cup coconut milk
1 cup coconut water
1/3 cup chia seeds
2 Tbsp maple syrup, kitul treacle, rice malt syrup or agave (optional)
2 cups mango, cut into cubes
3-4 passionfruit, pulp only
2 Tbsp freshly squeezed orange juice
2 Tbsp toasted coconut flakes
In a mixing bowl, whisk together the coconut milk and water, chia seeds and maple syrup until well combined. Place in the refrigerator for at least a few hours or until thick and of a pudding-like texture. I find it's easier to make your chia the night before.
Meanwhile, pulse the mango and orange juice in a high-powered blender until smooth and creamy. Then stir in the passionfruit pulp. To serve, layer the mango pureé and chia pudding mixture in a tall glass or jar. Top with toasted coconut and mango.