Mango Coconut Chia Pudding
A creamy, tropical delight combining coconut milk, chia seeds, and ripe mango, perfect for breakfast, snacks, or dessert.
Ingredients
Main ingredients
- 1 cup coconut milk (canned or carton)
- 1/4 cup chia seeds
- 2 tablespoons honey or maple syrup adjust to taste
- 1 teaspoon vanilla extract
- 1 ripe mango, pureed plus extra for topping
- 1/4 cup shredded coconut (unsweetened)
- to taste fresh mint leaves for garnish (optional)
Instructions
Preparation
- In a mixing bowl, whisk together the coconut milk, chia seeds, honey or maple syrup, and vanilla extract until well combined.
- Let it sit for about 5 minutes, then whisk again to prevent clumping.
- Stir in the mango puree until fully incorporated.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken the mixture.
- Once the pudding has set, give it a good stir.
- Spoon the chia pudding into serving glasses or bowls.
- Top with additional mango chunks and sprinkle with shredded coconut. Optionally, garnish with fresh mint leaves for a pop of color.
Notes
Keep the pudding in an airtight container in the fridge for up to 4 days. Stir before serving — chia can settle a bit. Do not freeze in the same container, as texture will change.