Coconut Mango Chia Pudding
I love sweets but I’m also trying to eat healthy, so chia pudding is one of my go to breakfast choices. It is super versatile, easy to put together and packed with healthy ingredients.
I have many different recipes and keep experimenting constantly so expect to see several different chia pudding recipes on the site!
The mango-coconut flavor is one of my favorites so far – as mango is my all-time favorite fruit.
The sweetness of mango is a perfect match with the extra creaminess from the coconut milk I use for this recipe.
This eliminates the need to use honey or maple syrup for the pudding, as I usually do. I even add a touch of lime juice for a refreshing twist.
How to Make Coconut Mango Chia Pudding?
This super easy recipe has only 4 ingredients (5 if you need to use any sweeteners).
- 1 cup coconut milk (canned)
- 4-6 tbsp chia seeds
- 1 medium size mango (diced, frozen mango also works)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Mix the chia seeds with ¾ of the coconut milk and the lime juice in a mixing bowl. Let it sit for 5 minutes and stir again to make sure there are no clumps of chia seeds in the mixture.
Place it to the fridge for at least half an hour until the pudding sets.
While it is setting, dice up the mango (if you are using fresh fruit).
Take the pudding out of the fridge and carefully mix in ¾ of the diced mangoes.
Fill a glass – or a glass jar with lid if you wanna keep it longer – with the pudding mango mix and add the rest of the mangoes to the top.
Chia Pudding Tips
Chia pudding lasts in the fridge for up to 3-4 days so might wanna prepare a larger amount and put some of the pudding into covered mason jars instead of open glasses.
They can be served both for breakfast and for dessert.
You can add a layer of granola to the bottom or as a middle layer for a delicious crunchy addition.
Keep in mind that granola will lose its crunchiness if it stands for too long as it will soak up moisture.
Sometimes the pudding does not thicken up properly. If your chia seed pudding is still liquid after an hour in the fridge, add about 1 tbsp of chia seeds to the pudding and whisk well.
Let it sit for another half an hour, and your pudding will thicken up.
You can use layers of mano puree instead of diced mangoes as well. Just drop the cut fruit into a blender and blend until smooth.
Serve it with alternating layers of chia pudding and mango puree in the glass or mason jar.
What are the health benefits of chia seeds?
Chia seeds are rich in Omega 3s and high in fiber, protein, calcium, vitamin B and iron
They can expand up to 10 times their size by soaking up liquid, which can help keep you hydrated and aid in the digestion process. They are a great source of energy.
Chia seeds naturally thicken just by soaking up the milk so there is no need to add any flour, starch, cream, eggs or other thickeners
Can I use different milk instead of coconut?
Sure, coconut milk goes exceptionally well with mango but feel free to experiment with any other plant-based milk or regular milk instead for a different flavor combination.
Keep in mind that you might need to sweeten each combination slightly differently.
I like my chia pudding sweet, what kind of sweeteners go well with this recipe?
If you need additional sweetener you can use honey, maple syrup, agave nectar or stevia for a low-calorie option.
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