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Mango Coconut Chia Pudding topped with fresh mango slices

Mango Coconut Chia Pudding

A delightful and nutritious treat with creamy coconut, sweet mango, and chia seeds, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 2 servings
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 cup unsweetened coconut milk
  • 1/3 cup chia seeds
  • 1 tablespoon maple syrup Adjust to taste for sweetness
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
Toppings
  • 1 ripe mango, peeled and diced
  • 1 tablespoon toasted shredded coconut
  • Fresh mint leaves for garnish (optional) Optional garnish for serving

Method
 

Preparation
  1. In a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until fully combined.
  2. Let the mixture sit for 5 minutes, then whisk again to break up any settling chia seed clumps.
  3. Cover the bowl or transfer the mixture to individual jars, then refrigerate for at least 8 hours or overnight.
  4. Peel and dice the ripe mango while the pudding chills.
Serving
  1. Before serving, stir the pudding gently to achieve an even consistency.
  2. Spoon the pudding into serving bowls or jars, top with diced mango, sprinkle toasted shredded coconut, and garnish with mint leaves if desired.

Notes

Store unused pudding in an airtight container in the refrigerator for about 3 to 5 days. Adjust sweetness as desired and feel free to experiment with different fruits or milk alternatives.