Mango & Coconut Chia Pudding

The past weeks a not going snow layer covered the north of Germany. Normally the ocean makes our winters smooth and mild but not this year. The sudden drop in temperature came very unexpected and late. In this region people do not really know how to handle smidgens of this cold, white and fluffy snowman-building-material. So it felt like a mini emergency condition with a nearly breakdown of our transport-system.
I have to admit that I barely noticed the situation outside. I was entrapped right in the middle of my exams, cut off from everything fun. Now and then someone send me a message complaining about feeling like an Eskimo.

The snow left as fast as it came and the new appearance of green grass made me crave summery food. The story behind this breakfast recipe.

This huge glass of chia pudding tastes like a sunbath on an exotic island. It is the perfect combination of fresh coconut, sweet mango and a touch of passion fruit. Prepared within minutes and unbeatable as a to-go breakfast. The best about this combination is the topping. The layer of mango is a sweet extra that makes this breakfast does without any sugar. The passion fruit gives an exotic feeling and the frozen blueberries on top make the twist. My dad loved it even though chia seeds aren't his favorite because of their slimy consistency.

Mango & Coconut Chia Pudding
Serves one

1 Cup Coconut Water
1/2 ripe Mango
2 Tbsp shredded Coconuts
3 Tbsp Chia Seeds

(optional for topping)
1 Passion Fruit
1/4 ripe Mango
1/4 Cup frozen Blueberries

Blend the coconut water together with the Mango. Add the shredded coconut and the chia seeds and stir well until combined. Put the mixture in the fridge and let it rest for about 2 hours or over night. I topped the chia pudding with some pureed mango, passion fruit, some frozen blueberries and a sprinkle of shredded coconut.