Description
A refreshing and healthy Mango Coconut Chia Pudding made with creamy coconut milk, sweet mango, and crunchy chia seeds. This no-cook, vegan-friendly dessert or breakfast option is naturally sweetened with maple syrup and packed with fiber and nutrients.
Ingredients
Scale
Chia Pudding Base
- 1/3 cup Chia Seeds
- 1 (14-ounce) can Coconut Milk
- 3 – 4 Tablespoons 100% Real Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
Toppings
- 1/3 cup Unsweetened Coconut Flakes
- 1 Mango, diced
Instructions
- Add Chia Seeds: Place the chia seeds in a mixing bowl to start the pudding base.
- Mix Ingredients: Whisk together the coconut milk, maple syrup, vanilla extract, sea salt, and unsweetened coconut flakes with the chia seeds until all ingredients are well combined and the mixture is evenly incorporated.
- Refrigerate: Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
- Stir and Serve: Once the chia seeds have expanded and softened, give the pudding a good stir. Serve topped with fresh, diced mango for a tropical finish.
Notes
- Use full-fat coconut milk for creamier texture.
- Adjust the maple syrup to your preferred sweetness.
- For nuttier flavor, toast the coconut flakes lightly before adding.
- This pudding can be made up to 2 days ahead; store covered in the fridge.
- For a thinner consistency, add a splash more coconut milk before chilling.
