Description
This Coconut Mango Chia Pudding is a creamy, tropical, and healthy vegan breakfast or snack option. Made with full-fat coconut milk, almond milk, chia seeds, and fresh mango, it offers a nourishing blend of texture and flavor without any cooking required. The pudding is naturally gluten-free, packed with fiber and protein, and sweetened lightly with maple syrup for a guilt-free treat.
Ingredients
Scale
Main Ingredients
- 1 cup canned full-fat coconut milk
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1 cup fresh mango (diced)
- Extra mango or coconut flakes for topping (optional)
Instructions
- Mix Ingredients: In a mixing bowl, whisk together the coconut milk, almond milk, chia seeds, maple syrup, and vanilla extract until well combined to ensure the seeds are evenly distributed and flavors meld.
- Rest and Stir: Let the mixture sit for 5 minutes to allow the chia seeds to absorb some liquid, then stir again thoroughly to prevent any clumping for a smooth pudding texture.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours or preferably overnight, allowing the chia seeds to fully swell and the pudding to thicken.
- Serve: When ready to serve, stir the pudding well and spoon into individual cups or jars. Top with diced mango and optional toppings such as coconut flakes or a drizzle of honey for added flavor and texture.
- Enjoy Chilled: Serve the pudding chilled as a refreshing and nutritious breakfast or snack.
Notes
- Use canned full-fat coconut milk for the creamiest and richest texture.
- Frozen mango can be used if fresh mango is unavailable; simply thaw and dice before using.
- For added crunch and texture, layer the pudding with granola or chopped nuts when serving.
