Mango Sticky (no rice) Chia Seed Pudding Bowls

My husband Kyle and I spent some time in Thailand earlier this year and we took a cooking class in Bangkok. We made Mango Sticky Rice and from then on I was hooked. I’ve been wanting to make it since we’ve been back, but I won’t lie, the combination of mango, cream sauce, and rice is pretty hefty on the blood sugars. So I had the idea of crafting the inspo into a chia seed pudding for fiber and protein without losing the flavor.

I love creating recipes from memories and travels. These bowls take me back to ordering room service and having a whole sticky rice to myself while Kyle was sick with a stomach bug (story for another time!!!) I hope you enjoy these for breakfast as much as I do!

Ingredients:

For chia seed pudding:

2 tbsp of chia seeds (or 4tbsp for more protein)

1 can of coconut milk

1 tbsp of maple syrup

1/2 tsp vanilla

pinch of salt

For coconut cream sauce:

the cream from the coconut milk (the hardened top of the can of coconut milk)

3 tsp of maple syrup

1/2 tsp of salt

Topping:

1 Mango

Instructions:

1. combine 1/2 cup of full fat coconut milk with 2 tbsp of chia seeds. Add maple syrup and vanilla. Stir together and cover. Refrigerate overnight.

2. Make coconut cream sauce. In a saucepan combine coconut cream, 3 tsp of maple syrup and 1/2 tsp of salt. Whisk until it comes to a boil. Let it simmer for 3 minutes to thicken. Let cool. (refrigerate if made the night before)

3. In the morning assemble your bowl. Add mango to the chia seed pudding, drizzle with coconut cream sauce. Enjoy!