Avocado Coconut Pudding

Makes 2 servings

Coconut and avocado may seem like an odd duo, but these two superfoods combine surprisingly well to make a tasty and satisfying breakfast or lunch, as well as a dessert. Chock full of healthy fats and essential vitamins, this recipe may very well become your new favorite snack.

INGREDIENTS

½ cup chia seeds
⅓ cup + 2 tablespoons
coconut milk, divided
2 teaspoons + 2 tablespoons maple syrup, divided
1 cup frozen or fresh raspberries
½ fresh banana
1 tablespoon ground turmeric
1 avocado, peeled, pitted, and sliced
½ cup granola

INSTRUCTIONS

1. Choose 2 (8-oz.) containers; these can be jars or bowls, glass, or plastic.*
2. Combine the chia seeds, 2 tablespoons of the coconut milk, and 2 teaspoons of the maple syrup in a small bowl, mixing well and set it aside.
3. Combine the remaining coconut milk and maple syrup, along with the raspberries, banana, turmeric, and avocado in a blender and process until smooth.
4. Divide the chia-seed coconut milk mixture evenly between your chosen containers, then top with mixture from the blender, creating two distinct layers. Sprinkle with granola.
5. Cover and chill for a minimum of 1 hour or overnight if you want to have this for breakfast.

Note: *Choose containers with well-fitting lids for an on-the-go breakfast, lunch, or snack.

NUTRITION • PER ONE SERVING

Calories 722 (33%)
Total Fat 38.54 g (79%)
Saturated Fat 18.103 g
Polyunsaturated Fat 5.355 g
Monounsaturated Fat 12.361 g
Trans Fat 0.013 g
Cholesterol 0 mg
Sodium 119 mg (8%)
Total Carbohydrate: 92.13 g (38%)
Dietary Fiber: 18.2 g (73%)
Total Sugars: 47.5 g
Protein: 9.7 g (18%)
Vitamin A 193 mcg (8%)
Vitamin C 29 mcg (39%)
Vitamin D 1 mcg
Potassium 1110 mg (24%)
Calcium 136 mg (14%)
Iron 6.34 mg (35%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here