Description
Make a bright, tropical breakfast ahead of time with this easy Coconut Mango Chia Pudding. It is a refreshing, make-ahead option perfect for busy mornings.
Ingredients
Scale
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk
- 1/2 cup mango puree (fresh or frozen and thawed)
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- Fresh mango chunks for topping
- Shredded coconut for garnish
Instructions
- In a medium bowl or jar, combine the chia seeds, coconut milk, mango puree, maple syrup, and vanilla extract.
- Whisk the mixture well until everything is thoroughly combined. Make sure there are no clumps of chia seeds.
- Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens to your desired consistency.
- Stir the pudding once after about 30 minutes of refrigeration to break up any seeds that have settled.
- When ready to serve, spoon the pudding into bowls.
- Top with fresh mango chunks and a sprinkle of shredded coconut.
Notes
- Adjust the amount of coconut milk for a thicker or thinner pudding.
- For a sweeter pudding, add more maple syrup to taste.
- You can use frozen mango, just thaw it completely before pureeing.
- This pudding keeps well in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook/Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Saturated Fat: Estimate based on ingredients
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: 0g
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
- Protein: Estimate based on ingredients
- Cholesterol: 0mg