Delicious Mango Coconut Chia Pudding Recipe
This Mango Coconut Chia Pudding is a tropical escape packed into a jar!
Ingredients
Scale
- 1 cupfull-fat coconut milk
- 3 tablespoonschia seeds
- 1–2teaspoons maple syrup
- 1 teaspoonvanilla extract
- 1ripe mango, peeled and chopped
- 2 tablespoonscoconut yogurt or coconut milk
- 1pinch sea salt
- Toasted coconut flakes, for garnish
- Extra diced mango, for topping
Instructions
- Start by adding the full-fat coconut milk, chia seeds, maple syrup, and vanilla extract to a medium-sized bowl. Use a whisk to blend everything together thoroughly.
- Once mixed, let your chia mixture sit for about 10 minutes. This initial resting period allows the chia seeds to absorb the coconut milk and swell.
- Next, pour the chia mixture into individual glass jars or containers, cover these jars and refrigerate them for at least 4 hours.
- While waiting for your pudding to set, take half of the chopped mango and place it in a blender. Add the coconut yogurt or a bit of coconut milk, and blend until smooth.
- After your pudding has fully set, take it out from the fridge. Top each jar generously with the mango puree, followed by the remaining fresh mango cubes.
Notes
Ensure you use full-fat coconut milk for the creamiest texture. Light coconut milk may not yield the same level of creaminess.
Nutrition
- Calories: 300 kcal
- Protein: 5 g