Mango Coconut Chia Pudding Recipe
This Mango Coconut Chia Pudding Recipe combines creamy coconut chia pudding with sweet mango for an easy vegan fall breakfast or healthy dessert-style treat.
Equipment
- Mixing Bowl
- Whisk
- Blender
- Measuring cups and spoons
- glass jars or serving glasses
Ingredients
- 1 can full-fat coconut milk, well shaken 400 ml
- 0.5 cup unsweetened almond milk or other plant milk
- 0.33 cup chia seeds
- 2 tablespoons maple syrup add up to 3 tablespoons to taste
- 1 teaspoon pure vanilla extract
- 1.5 cups ripe mango, diced fresh or thawed frozen
- 1 tablespoon lime juice optional, for brightness
- 2 tablespoons shredded coconut for topping
- extra diced mango and chia seeds for garnish
Instructions
- In a mixing bowl, whisk together the coconut milk, almond milk, maple syrup, and vanilla extract until smooth.
- Sprinkle in the chia seeds and whisk well so they are evenly distributed with no visible clumps.
- Let the mixture rest for 5 minutes, then whisk again to break up any seeds that have settled at the bottom.
- Cover the bowl and refrigerate the coconut chia pudding base for at least 2 hours or overnight until thickened.
- Meanwhile, add the diced mango and optional lime juice to a blender and blend until smooth and creamy.
- Spoon a layer of the mango puree into the bottom of 4 jars or glasses and chill until the chia mixture is ready.
- Once the chia pudding has set, give it a gentle stir and layer it over the mango puree, alternating coconut chia pudding and mango until the jars are full.
- Top each serving with shredded coconut, extra mango, and a sprinkle of chia seeds just before serving.
Notes
- For a thinner texture, stir in a splash of extra plant milk just before serving.
- Use very ripe mango for the sweetest, most flavorful puree.
- Assemble in lidded jars for an easy grab-and-go fall breakfast.
- Add granola or nuts on top for extra crunch and protein.