Description
A creamy, naturally sweet mango coconut chia pudding that’s perfect for breakfast, snack time, or a light dessert. Made with simple ingredients and ready after chilling, this tropical-inspired treat is both refreshing and satisfying.
Ingredients
1 ½ cups (360 ml) full-fat coconut milk
½ cup (120 ml) unsweetened almond milk
¼ cup (40 g) chia seeds
2 tablespoons (30 ml) pure maple syrup
1 teaspoon (5 ml) pure vanilla extract
1 ½ cups (225 g) fresh ripe mango chunks
1 teaspoon (5 ml) fresh lemon juice
2 tablespoons (15 g) shredded unsweetened coconut (optional)
1 tablespoon (10 g) sliced almonds (optional)
Instructions
In a medium bowl, whisk together coconut milk, almond milk, maple syrup, and vanilla extract.
Stir in chia seeds and whisk thoroughly. Let sit for 5 minutes, then whisk again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thickened.
Blend mango chunks with lemon juice until smooth. Add 1–2 tablespoons (15–30 ml) water if needed for blending.
Spoon chia pudding into serving glasses or jars. Add a layer of mango puree.
Top with shredded coconut, sliced almonds, or extra mango if desired. Serve chilled.
Notes
For a thicker pudding, add 1 tablespoon (10 g) extra chia seeds.
If using frozen mango, thaw slightly before blending.
Store in airtight containers in the refrigerator for up to 4 days.
Stir in 1–2 tablespoons (15–30 ml) almond milk before serving if the pudding becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes