Go Back
chia pudding with coconut and mango

Coconut Chia Pudding with Mango

This pudding is ideal for both breakfast and lunch. It will keep you fuller for a longer period of time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 1 cup coconut milk
  • 3 tbsp chia seeds
  • 1 tbsp Maple syrup, or any other sweetner
  • 1 Fresh Mango or 1-2 cups chopped Mangoes
  • 2-3 drops Vanilla (Optional)

Instructions
 

  • Add chia seeds, coconut milk, vanilla and maple syrup to a mixing bowl. Whisk all together until smooth. Let it rest for 5-10 minutes and stir the mixture again to remove any clumps that may have formed.
  • Place the mixture covered in the fridge to set, at least 30 minutes to overnight.
  • Peel the Mango and cut the mango flesh. Chop a few pieces into chunks, saving this to use for topping. Add the remaining pieces of fresh mango to a blender and grind to a puree.
  • Once the chia pudding has set, layer pureed mango and chia pudding evenly among 2 Jars or glasses. Continue layering with a layer of mango puree and chia pudding until you've used up all. Top with the remaining chunks of chopped mango and serve.

Notes

  1. If you don't like coconut milk then you could also use almond milk for this recipe. 
  2. If mango is not sweet enough then you can add 1 tablespoon of maple syrup or honey when pureeing. 
  3. Start with a layer of mango or chia pudding, your choice! You can also put all of the chia or all of the mango on the bottom. Any method works, and it tastes great either way!
  4. It should be ready to eat in about 30-60 minutes but if you leave it longer it will be nice and thick pudding. Store in a sealed container if leaving overnight.
  5. It can be stored in the fridge for 2-3 days.
Keyword chia pudding coconut milk, chia seed pudding recipe, how to make chia pudding, mango chia pudding, Mango Coconut Chia Pudding