Recipe 14 of 21 · Breakfast or dessert
Beet Coconut Chia Pudding
Beet juice gives this coconut chia pudding a rosy color. Mango adds a fresh, sweet topping.
Makes
2 small servings
Time
10 minutes plus 4 hours chilling
Nitrate in this recipe
~140 mg from 1/2 cup of beet juice (whole recipe).[Gallardo et al., 2019 9; Hord et al., 2009 8]
Studies use roughly 300–800 mg a day for blood pressure and exercise.[Kapil et al., 2015 2; Wylie et al., 2013 5] Nitrate varies by product. Work out your dose →
Ingredients
- •1/2 cup Pomona Organic Beet Juice
- •1/2 cup light canned coconut milk, stirred smooth
- •3 tablespoons chia seeds
- •1 tablespoon maple syrup
- •1/2 teaspoon vanilla extract
- •1/2 cup diced mango, for topping
Instructions
- 1
Whisk all ingredients except mango together. Let stand for 5 minutes, then whisk again to break up clumps.
- 2
Divide between 2 jars, cover, and refrigerate at least 4 hours. Stir and top with mango before serving.
Made with Pomona Organic Beet Juice
These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.
Get Pomona Beet Juice →