A make-ahead chia pudding layered with ripe banana, bright lime-tossed mango, and tangy passion fruit for a fruity, tropical-tasting breakfast or snack.
15m prep · 3h 30m cook · 4 servings Gluten-Free
Ingredients Instructions
⅔ cup Overripe Banana 1 ⅓ cups Unsweetened Plant-based Milk ⅓ cup Chia Seeds ⅓ tsp Pure Vanilla Extract 1 tbsp Maple Syrup 1 ½ whole Mango 2 tsp Lime Juice 2 ¾ tbsp Frozen Passion Fruit Pulp Toasted Coconut Flakes
Instructions 1 Toss the diced mango with the lime juice in a small bowl, then cover it and slide it into the fridge until you're ready to layer the jars. 2 In a large bowl, stir together the mashed banana, plant-based milk, chia seeds, and vanilla until no dry seeds remain. Taste it, then whisk in the maple syrup if you want a touch more sweetness. 3 Chill the bowl for 30 minutes, then give it another good stir to break up any clumped seeds. It should look like it's beginning to thicken but still pour easily from a spoon. 4 Spoon half the mango into the bottom of four jars, then add a layer of the chia mixture on top of each. Repeat with the remaining mango and chia mixture so every jar ends up with two layers of each. 5 Divide the passion fruit pulp evenly over the top of each jar, spreading it into a thin layer. 6 Cover the jars and refrigerate them anywhere from 3 hours to 3 days, waiting until the pudding turns thick and gel-like and stays put when you drag a spoon through it. Right before serving, scatter on toasted coconut flakes if you'd like. Estimated nutrition (per serving) Calories 165 kcal
Protein 4g
Carbs 30g
Fat 5g
Fiber 8g
Sodium 55mg
Sugar 17g
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