Fresh Mango Coconut Chia Seed Pudding
A creamy, tropical chia seed pudding made with fresh mango and coconut milk. It’s a healthy, make-ahead breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 2 1x
- Method: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- For the Chia Base:
- 1/4 cup chia seeds
- 1 cup full-fat coconut milk (canned for creaminess)
- 1/2 cup unsweetened almond milk
- 2 tbsp maple syrup
- For the Mango Layer:
- 1 cup fresh mango, diced
- 1/4 cup full-fat coconut milk
- 1 tbsp maple syrup (optional)
- For Topping (optional):
- Fresh mango chunks
- Toasted coconut flakes
Instructions
- Make the Chia Base: In a medium bowl or jar, whisk together the chia seeds, 1 cup coconut milk, almond milk, and 2 tbsp maple syrup until well combined. Let sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours, or preferably overnight, until thick and pudding-like.
- Make the Mango Layer: While the chia base sets, add the diced mango, 1/4 cup coconut milk, and optional 1 tbsp maple syrup to a blender. Blend until completely smooth. Cover and refrigerate.
- Assemble: Once the chia pudding has set, give it a stir. To serve, layer the chia pudding and mango puree in glasses or bowls. Top with fresh mango chunks and toasted coconut flakes if desired.
- Serve immediately or store covered in the refrigerator for up to 3 days.
Notes
For a thicker pudding, use all coconut milk and omit the almond milk. The mango puree can be made ahead and stored in the fridge for 2-3 days. Adjust sweetness to taste.
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 5g
Find it online: https://cheerychop.com/fresh-mango-coconut-chia-pudding/