Easy Mango Coconut Chia Seed Pudding

Ingredients:

• 1 cup canned coconut milk (full fat or light)
• 1/2 cup fresh or frozen mango chunks (plus extra for topping)
• 3 tablespoons chia seeds
• 1–2 tablespoons maple syrup or honey (adjust to taste)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Toasted coconut flakes (optional, for topping)
• Fresh mint leaves (optional, for garnish)

Directions:

1. Blend the Base:
   In a blender, combine the coconut milk, mango chunks, maple syrup (or honey), vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
2. Add Chia Seeds:
   Pour the blended mixture into a bowl or jar. Stir in the chia seeds, mixing thoroughly so they don’t clump together.
3. Let It Set:
   Cover and refrigerate the mixture for at least 4 hours, or overnight. Stir once or twice in the first hour to redistribute the seeds evenly.
4. Check Consistency:
   After chilling, the pudding should be thick and creamy. If it’s too thick, stir in a splash of coconut milk. If too thin, let it chill a bit longer.
5. Serve:
   Spoon into individual serving glasses or bowls. Top with additional mango chunks, toasted coconut flakes, and fresh mint if desired.
6. Enjoy:
   Serve chilled for a refreshing, tropical treat perfect for breakfast, dessert, or a healthy snack!

Nutritional Information:

• ⏰ Prep Time: 10 minutes (plus 4 hours chilling)
• 🍳 Cooking Time: 0 minutes
• ⏱️ Total Time: 4 hours 10 minutes
• 🔥 Kcal: ~250 kcal per serving
• 🍽️ Servings: 2 servings

Easy Mango Coconut Chia Seed Pudding

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This easy mango coconut chia seed pudding is a creamy, tropical treat perfect for breakfast or a healthy dessert. It’s vegan, dairy-free, and naturally sweet.

• Author: Margaret Rowe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling)
• Yield: 2 servings 1x
• Category: Breakfast, Dessert
• Method: No-cook
• Cuisine: Tropical

Ingredients

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1 cup canned coconut milk

1/2 cup almond milk (or any plant milk)

1/4 cup chia seeds

1 tbsp maple syrup (optional)

1 cup ripe mango chunks (fresh or thawed frozen)

1/4 tsp vanilla extract

Pinch of salt

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Instructions

1. In a mixing bowl, combine coconut milk, almond milk, chia seeds, maple syrup, vanilla extract, and salt.

2. Whisk well and let sit for 5 minutes. Whisk again to prevent clumping.

3. Cover and refrigerate for at least 4 hours or overnight.

4. Before serving, blend mango into a smooth puree.

5. Layer chia pudding and mango puree into glasses or jars.

6. Garnish with extra mango, coconut flakes, or mint if desired.

7. Serve chilled.

Notes

You can prep this recipe the night before for a quick morning breakfast.

Adjust sweetness based on your preference.

To make it nut-free, use oat or soy milk instead of almond milk.

Nutrition

• Serving Size: 1 jar
• Calories: 220
• Sugar: 12g
• Sodium: 35mg
• Fat: 14g
• Saturated Fat: 11g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg