Coconut Mango Chia Pudding
Creamy, tropical, and naturally sweet, this Coconut Mango Chia Pudding blends coconut milk with fresh mango for a refreshing, plant-based treat—perfect for breakfast or dessert.
Equipment
- blender
Ingredients
- 1/2 cup ripe mango blended, about 1/2 of a medium mango
- 1/2 cup ripe mango cubed, for topping
- 1 cup canned full-fat coconut milk shake well
- 1/2 cup unsweetened almond milk or other plant milk
- 1/2 tsp vanilla extract optional
- 1 tbsp maple syrup adjust to taste
- 1/4 cup chia seeds
- 1-2 tbsp unsweetened coconut flakes or coconut slices for garnish
Instructions
- Blend the base: In a blender, combine 1/2 cup mango, coconut milk, almond milk, vanilla, and maple syrup. Blend until smooth.
- Add chia seeds: Pour the mango-coconut mixture into a bowl or jar. Stir in chia seeds thoroughly. Let sit for 10 minutes, then stir again to prevent clumping.
- Chill: Cover and refrigerate for at least 2–3 hours or overnight until thick and pudding-like.
- Serve and garnish: Divide pudding into bowls or jars. Top with cubed mango and coconut flakes or slices.