No stove required for this one, just ten minutes and a little patience while the chia seeds do their thing. Coconut yogurt brings live probiotic cultures to the party, and chia seeds swell up into a gel that's loaded with soluble fiber. Diced mango adds natural sweetness plus its own fiber and vitamin C. Layer it up and it looks like a treat, but your gut is going to know exactly what you fed it. For more chia-based breakfasts, try our Overnight Chia Pudding with Mango or Coconut Yogurt Chia Parfait with Pomegranate.
Ingredients
- 1 1/2 cups coconut yogurt
- 1/4 cup chia seeds
- 1 mango, diced
- 2 tablespoons honey
Instructions
- Stir chia seeds into coconut yogurt and let sit 10 minutes to thicken slightly.
- Layer into glasses with diced mango.
- Drizzle with honey before serving.
Nutrition Facts (per serving)
| Calories | 320 |
| Total fat | 15g |
| Total carbohydrates | 42g |
| Dietary fiber | 9g |
| Protein | 5g |
| Sodium | 30mg |
Why This Is Good for Your Gut
Coconut yogurt fermented with live cultures introduces beneficial bacteria like Lactobacillus directly into the digestive tract. Chia seeds are exceptionally high in soluble fiber, forming a gel that slows digestion and feeds beneficial bacteria, while mango adds both fiber and polyphenols that have been shown to support gut microbial diversity.
Ten minutes and zero dishes worth complaining about get you a solid probiotic breakfast.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
