Description

Start your day with this creamy and tropical Mango Coconut Chia Pudding—a wholesome, plant-based breakfast loaded with omega-3s, fiber, and natural sweetness. Infused with coconut milk, maple syrup, and fresh mango, it’s a healthy and refreshing make-ahead treat perfect for busy mornings.

Ingredients

For the Chia Pudding:

1/2 cup chia seeds (about 100g)
2 cups unsweetened coconut milk (canned light or carton) (about 480ml)
2 tbsp maple syrup or agave nectar (about 30ml), to taste
1 tsp vanilla extract (about 5ml)
Pinch of sea salt (about 0.5g)

For the Topping:

1 ripe mango, diced (about 1 cup / 180g)
2 tbsp shredded coconut, unsweetened (about 10g)

Cook Mode Prevent your screen from going dark

Instructions

In a large jar or bowl, combine chia seeds, coconut milk, sweetener, vanilla extract, and salt.

Whisk well to eliminate clumps and blend the ingredients.

Cover and refrigerate for at least 4 hours or overnight, stirring once or twice in the first hour to ensure even gel formation.

When ready to serve, stir the pudding again and thin with a splash of coconut milk if needed.

Divide into bowls and top with fresh mango and shredded coconut.

Garnish with mint leaves if desired. Serve chille

Notes

For a nutty twist, top with crushed almonds or cashews.
Best enjoyed within 3 days when stored in the fridge.
Great for meal prep—make a batch and portion it out for the week.