Happy Monday! Today’s recipe is a very simple Mango and Coconut Chia Pudding that you can eat for breakfast or as a midday snack. This Mango & Coconut Chia Pudding is healthy and easy to make and is loaded with sweet mango flavour. You only need a handful of ingredients and a bowl and I have adapted it for you incase you don’t have a blender.
I generally make chia pudding with almond milk, but I think coconut and mango go very well together in this recipe.
In fact, the combination of flavours and the texture of the chia pudding remind me of a Mango, Coconut Ice Cream and Sticky Rice dessert that I had in Thailand a few years back.
This Mango & Coconut Chia Pudding recipe starts with the key ingredient – mango – which you will need to blend / mash into a puree. You will then need to soak your chia seeds in coconut milk, maple syrup and just a touch of vanilla.
You can make this Mango & Coconut Chia Pudding recipe with full-fat coconut milk if you are looking for a richer & creamier chia pudding, but coconut cream can be high in fat, which is why I use light coconut milk for this recipe.
Health benefits of Chia Seeds
I eat a lot of chia seed pudding because they are an excellent protein source — especially for people like me who eat little to no animal products.
They are high in quality protein – in fact much higher than most plant foods. 💚 Plus they help you get the fibre you need in the day, without having to eat any grains / wheat.
If you aren’t a fan of Mango’s, why not try my Peanut Butter and Jelly Chia Pudding recipe instead?
Have a great week!
Mango and Coconut Chia Pudding
- 1/4 cup chia seeds
- 1 mango ripe
- ½ can coconut milk
- 1 tsp vanilla essence
- 2 tbsp. maple syrup
- Peel your mango and chop into small cubes before blending in a food processor. If you do not have a food processor / blender, then just mash the mango in a bowl
- Mix the chia seeds, maple syrup and vanilla together in a bowl. Let sit on the counter for 10 minutes
- Layer your mango puree and chia seeds in a glass and chill in the fridge for 30 minutes. Top with granola or more mango - i topped mine with edible flowers
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