Coconut and Mango Chia Seed Pudding

Name: Coconut and Mango Chia Seed Pudding
Total time: 30 min
Yield: 2 Servings
Ingredients: Chia Seeds: 0.25 cup; Full Fat Coconut Milk: 1.5 cups; Real Maple Syrup: 2 Tablespoons; Mango: 0.5 cup, chopped; Unsweetened Shredded Coconut: 2 teaspoons

Ingredients

Adjust Servings:

	0.25 cup Chia Seeds
	1.5 cups Full Fat Coconut Milk
	2 Tablespoons Real Maple Syrup
	Toppings
	0.5 cup, chopped Mango
	2 teaspoons Unsweetened Shredded Coconut

Coconut and Mango Chia Seed Pudding

Features:

30 minutes
Serves 2
Easy

Ingredients

0.25 cup Chia Seeds
1.5 cups Full Fat Coconut Milk
2 Tablespoons Real Maple Syrup
Toppings
0.5 cup, chopped Mango
2 teaspoons Unsweetened Shredded Coconut

Directions

Coconut and mango pudding made from chia seeds.

This chia seed pudding is tropical and creamy, yet very light and refreshing.

I recommend using full-fat coconut milk, which usually comes in a can but you can also use regular carton coconut milk or homemade!

Also, as I tend to always have frozen mango in my freezer, I am using frozen, thawed mango in this recipe but feel free to use fresh!

This recipe makes 2 servings.

Want more chia pudding recipes?

Try my Gluten Free and Vegan Banana Pudding or Chocolate and Peanut Butter Chia Seed Pudding!

Steps

1 Done	Make the Coconut Chia Pudding In a bowl or jar, whisk together the coconut milk, chia seeds and maple syrup. Whisk well to avoid any clumps. You can use black or white chia seeds!
2 Done	Let It Chill Seal or cover the container and let it rest in the refrigerator for at least 20 minutes to allow the chia seeds to expand and turn into a pudding like texture.
3 Done	Chop up the Mango You can use fresh or frozen mango. If you are using frozen mango, allow it to thaw out for at least 30 minutes then using a knife or food processor chop it into smaller pieces.
4 Done	Add the Toppings To serve, scoop a couple of heaping tablespoons of the coconut chia pudding into your bowls or jars then top with some of the chopped mango. Repeat the layering process once more and top everything with some of the unsweetened coconut shreds. This chia seed pudding can be kept in an air-tight container in the refrigerator for up to 5 days.

4 Comments
Joni

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!