Description
Easy Mango Coconut Chia Seed Pudding is a tropical, no-cook recipe made with creamy coconut milk, chia seeds, and sweet mango. It’s perfect as a make-ahead breakfast, healthy snack, or light dessert—naturally vegan and gluten-free.
Ingredients
- 1/4 cup chia seeds
- 1 cup canned coconut milk (full-fat or light)
- 1/2 to 3/4 cup diced or pureed mango (fresh or frozen)
- 1 to 2 tablespoons maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a bowl, whisk together coconut milk, maple syrup (if using), vanilla extract, and salt until smooth.
- Stir in chia seeds until evenly combined.
- Let sit for 10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- Before serving, top or layer with mango and optional garnishes like coconut flakes or mint.
Notes
- Blend mango into the coconut milk mixture for a fruit-infused base.
- Top with toasted coconut, granola, or chopped nuts for texture.
- Mix in protein powder or berries for extra nutrition.
- Store in the fridge for up to 4 days; stir in extra milk if too thick.
- Enjoy cold—no reheating needed.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 210
- Sugar: 10g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
