Kiri Greek Style Mango Chia Pudding

20 min

Breakfast cups with layers of coconut flavored chia and rice puddings, served with a Kiri Greek cream and mango puree


For the Chia Pudding

  • 25 grams (1/8 cup) chia seeds
  • 40 ml (1/4 cup) coconut milk
  • 2 teaspoons honey

For the Rice Pudding

  • 2 Kiri Greek Style portions
  • 90 grams (1/2 cup) cooked white rice
  • 3/4 cups coconut milk

For the Kiri Cream

  • 2 Kiri Greek Portions
  • 110 grams plain yoghurt

For Assembling

  • 1/2 mango, blended into a puree
  • 1/2 mango, cut into cubes
  • 1 teaspoon dried shredded Coconut
  • Mint leaves
Kiri Greek Style Mango Chia Pudding

Cooking steps

Make the Chia Pudding

  • 1In a bowl, mix the chia seeds, coconut milk and honey until well combined. Set aside for about 10 minutes.

Make the Rice Pudding

  • 1In a saucepan over medium heat, place the cooked rice, coconut milk, and Kiri Greek portions.
  • 2Bring to a boil then cook for 5 minutes while occasionally stirring until the pudding is thickened
  • 3Remove the pan from the heat and set aside to cool

Making the Kiri Greek Style Cream

  • 1Place the Kiri Greek portions in a bowl, add the yogurt and mix with an electric mixer until the mixture is well combined and smooth.


  • 1In a bowl, combine the rice pudding, chia pudding, mango puree, and mango cubes
  • 2In the serving cups, place one layer of the mango chia pudding, and add a layer of the Kiri Greek Style cream.
  • 3Repeat the process one time, then decorate some mango cubes, dried shredded coconut, and mint leaves. Serve immediately

Cooking steps