Description
A refreshing and wholesome Mango Coconut Chia Pudding made with creamy coconut milk, sweet mango, and nutrient-rich chia seeds. This easy no-cook recipe is naturally dairy-free, vegan, and perfect for a healthy breakfast or snack.
Ingredients
Chia Pudding Base
- 1/3 cup Chia Seeds
- 1 (14-ounce) can Coconut Milk
- 3 - 4 Tablespoons 100% Real Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
- 1/3 cup Unsweetened Coconut Flakes
Topping
- 1 Mango, diced
Instructions
- Prepare Chia Seeds: Place the chia seeds in a large mixing bowl, ensuring they are evenly spread.
- Mix Ingredients: Add coconut milk, maple syrup, vanilla extract, sea salt, and coconut flakes to the chia seeds. Whisk thoroughly to combine all ingredients well, making sure there are no clumps.
- Chill and Set: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight, allowing the chia seeds to absorb the liquid and swell into a pudding-like consistency.
- Serve: Once set, stir the pudding to evenly distribute the texture. Top with freshly diced mango pieces before serving.
Notes
- For a sweeter pudding, add an extra tablespoon of maple syrup.
- You can substitute fresh mango with other fruits like berries or kiwi.
- Unsweetened coconut flakes add texture but can be omitted if preferred.
- This pudding can be prepared the night before for a quick grab-and-go breakfast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
