- 0.25 cup Chia Seeds
- 1.5 cups Full Fat Coconut Milk
- 2 Tablespoons Real Maple Syrup
- 0.5 cup, chopped Mango
- 2 teaspoons Unsweetened Shredded Coconut
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!
Make the Coconut Chia Pudding
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.
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.
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 Hide Comments
A healthy breakfast / snack packed with natural flavor. I used frozen bananas and strawberries – a great recipe!
I seriously love this! My go-to every day now!
So refreshing and delicious!
Yum! Keeping frozen mango on hand is such a good idea. I have a fresh one sitting in my fridge right now so I’m going to make this!