Break up the boredom with our raspberry and mango chia pots, and get some extra fruit and fibre into your day.
If you’re in a hurry in the morning, it can be tempting to just grab a coffee and piece of toast as you run out the door. But there’s hope!
Prep time
5m
Cook time
10m
Serves
2
Ingredients
7
Ingredients
- 1/4 cup chia
- 1/2 cup coconut water
- 1/2 cup reduced-fat coconut milk
- 1/2 cup low-fat vanilla yoghurt
- 1 mango, chopped
- 1/2 cup frozen raspberries or berries of your choice
- 1/4 cup raw pistachio nuts, chopped
Method
Step 1:
Place chia, coconut water, coconut milk and yoghurt into a bowl or container with a lid. Stir well to combine, ensuring you break up any clumps of chia. Refrigerate overnight.
Step 2:
When you’re ready to serve, spoon a quarter of the mixture into a small jar or container until it’s half full.
Step 3:
Top with fruit and nuts, then add another quarter of the mixture on top.
Step 4:
Enjoy straight away or stick the lid on and pop it in your bag to eat on the go.
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