Coconut Chia Pudding with Mango

Coconut Chia Pudding with Mango

Creamy chia pudding set in coconut milk, topped with bright, juicy mango.

Total 5 hr 10 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Chia seeds soak overnight in sweetened coconut milk until thick and pudding-like, then get topped with fresh diced mango for a tropical contrast. It's a make-ahead breakfast or light dessert that needs no cooking, just time in the fridge to set.

Ingredients

  • 1 1/2 cups full-fat coconut milk
  • 1/2 cup chia seeds
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups ripe mango, peeled and diced
  • 2 tablespoons shredded coconut, toasted
  • 4 fresh mint leaves, for garnish

Method

  1. In a medium bowl or jar, whisk together the coconut milk, chia seeds, honey, vanilla extract, and salt until well combined.

  2. Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds that have settled.

  3. Cover and refrigerate for at least 5 hours, or overnight, until the mixture has thickened into a pudding-like consistency.

  4. Stir the chilled pudding well to loosen it, then divide evenly among 4 serving bowls or glasses.

  5. Top each serving with diced mango and a sprinkle of toasted shredded coconut.

  6. Garnish with a mint leaf and serve chilled.

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    Coconut Chia Pudding with Mango

    Chia seeds soak overnight in sweetened coconut milk until thick and pudding-like, then get topped with fresh diced mango for a tropical contrast. It's a make-ahead breakfast or light dessert that needs no cooking, just time in the fridge to set.

    5 hr 10 min 4 servings 265 cal

    Ingredients

    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup chia seeds
    • 2 tablespoons honey or maple syrup
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 2 cups ripe mango, peeled and diced
    • 2 tablespoons shredded coconut, toasted
    • 4 fresh mint leaves, for garnish

    Method

    1. 1

      In a medium bowl or jar, whisk together the coconut milk, chia seeds, honey, vanilla extract, and salt until well combined.

    2. 2

      Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds that have settled.

    3. 3

      Cover and refrigerate for at least 5 hours, or overnight, until the mixture has thickened into a pudding-like consistency.

    4. 4

      Stir the chilled pudding well to loosen it, then divide evenly among 4 serving bowls or glasses.

    5. 5

      Top each serving with diced mango and a sprinkle of toasted shredded coconut.

    6. 6

      Garnish with a mint leaf and serve chilled.