With Liv Kaplan

Mangoes are in season at the moment, which makes it the perfect time to enjoy this Golden Mango Chia Bowl, with a dollop of coconut yoghurt, a generous helping of anti-inflammatory turmeric and some toasted coconut for crunch, this recipe makes the perfect refreshing afternoon snack.

Chia seeds offer a decent serving of fibre to keep your digestive tract moving along if you know what I mean. Just what you want when you’re looking to feel light and fresh!

Feeling tropical? Liv Kaplan has shared a sweet sweet summer bowl of goodness with us… Recipe below.

Serves: 2-3

Prep time: 10 minutes

Setting time: 2 hours or overnight

Ingredients

1 1/2 cups coconut milk or milk of choice

1/4 cup white chia

1/4 tsp turmeric powder

1/2 tsp ginger powder

10 drops liquid stevia or to taste

1 mango

1/2 cup coconut yoghurt

1/2 cup coconut flakes

METHOD
To prepare the chia pudding, place the coconut milk in a jar, then add the chia, turmeric, ginger and stevia. Place the lid on and shake well to combine, ensuring there are no clumps of chia seeds. Place in the fridge to set.
To toast coconut, spread onto a baking tray and place in a preheated oven (180C), leave for 10 minutes or until nicely golden. Give the tray a shake half way through to disperse the coconut. Watch carefully as this burns easily.
Serve the chia with coconut yoghurt, sliced mango and toasted coconut.

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