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Mango Coconut Chia Seed Pudding

Mango Coconut Chia Seed Pudding for a Tropical Morning Boost

Transform your breakfast into a tropical escape with this Mango Coconut Chia Seed Pudding, a healthy, gluten-free delight.
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Prep Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 3 tablespoons Chia Seeds
  • 1 cup Coconut Milk Opt for full-fat for creaminess
  • 1/2 cup Regular Milk Dairy or plant-based option
  • 2 tablespoons Maple Syrup Can substitute with honey or agave
  • 1 teaspoon Vanilla Extract Optional
For the Topping
  • 1 cup Fresh Mango Pick ripe yet firm mangoes
  • 1/4 cup Coconut Flakes
  • 1/2 cup Yogurt Greek yogurt is an excellent choice

Equipment

  • bowl or jar
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium-sized bowl or jar, combine chia seeds, coconut milk, regular milk, maple syrup, and vanilla extract. Whisk thoroughly to blend.
  2. Cover the bowl or jar and refrigerate for at least 3 to 4 hours, ideally overnight, to thicken.
  3. After chilling, stir to ensure a uniform consistency. Add a splash of extra milk if too thick.
  4. Divide the pudding into serving bowls and top with mango chunks, coconut flakes, and yogurt.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 47gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 290mgFiber: 10gSugar: 15gVitamin A: 900IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 5 days. Add fresh toppings just before serving for best taste.

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