Coconut Mango Chia Pudding

This is an awesome breakfast or dessert for the warmer months! It's creamy, cool and you can replace the mango and coconut if that's not your thing. But it is MY thing. Is it ever...

I ran across this recipe originally at skinnytaste.com, but I've modified it to fit nicely in the 21 Day Fix plan. Here's how I made it:

Ingredients: (makes 2 servings)

• 1/3 C lite coconut milk
• 2/3 C unsweetened almond milk
• A few drops of Stevia (optional)
• 2 Tbsp Chia seeds
• 2 Cup chopped mango (I used frozen and just thawed them in the fridge)
• 2 Tbsp shredded unsweetened coconut

Place the coconut milk, almond milk, Stevia (if using) and chia seeds in a small mason jar or other jar with a tight fitting lid. Stir well and let sit on the counter for about 15 minutes. Shake the jar well again (make sure the seeds are not clumped on the bottom of the jar) and place in the fridge at least overnight. When ready to eat, add chopped mango and coconut. I make a few of these at a time and they keep in the fridge for 3-4 days. Each serving as made above is 1/2 blue, 1/2 yellow, 1 purple and 1 orange container.