mango chia pudding

This Mango Coconut Chia Pudding is made with coconut milk, almond milk, chia seeds, shredded coconut and mango.

Mango Coconut Chia Pudding

lite coconut milk

almond milk

fresh ripe champagne mango (diced)

tbsp chia seeds

tbsp coconut

Nu-Naturals liquid stevia (or monk fruit, sugar/honey to taste)

Combine all ingredients in a large container. Mix well and let it sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours, until the seeds expand and thicken.

Divide into 2 bowls or glass dishes and serve. Enjoy!

Thick and creamy mango chia pudding with layers of coconut milk chia pudding and mango puree. You'll love the fresh, tropical flavor!

Coconut Mango Chia Pudding

light coconut milk (from a can)

Tablespoons chia seeds

maple syrup (or sweetener of choice)

mango (peeled)

coconut flakes (for topping)

Stir together coconut milk, chia seeds and maple syrup. Let sit for 5 minutes then stir the mixture again to get out any clumps that formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.

While chia pudding is setting, peel mango and remove flesh. Place mango flesh in a high powdered blender and blend until smooth.

Once chia pudding has set, grab two jars and spoon chia pudding into each. Top with a layer of mango puree and then continue to layer. I did two layers and ended with the chia pudding. Sprinkle a few pieces of toasted coconut on top and enjoy.

Refrigerate any leftovers. Mango chia pudding should keep for at least 3-4 days.

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Thick and creamy mango chia pudding with layers of coconut milk chia pudding and mango puree. You’ll love the fresh, tropical flavor!

Mango Chia Pudding

This Mango Lime Chia Pudding is loaded with sweet tropical notes. A filling make ahead breakfast or snack loaded with heart healthy fats and fiber.

Mango Lime Chia Pudding

coconut milk

unsweetened oat milk, almond milk or soy milk

lime

maple syrup dates

tsp vanilla extract

salt

chia seeds

Add the mango, milks, lime juice and zest, maple syrup, vanilla and salt to a blender and blend on high until the mango milk is smooth.

To a separate medium sized bowl or storage container add the chia seeds and pour in the blended mango milk. With a whisk or spatula, mix the chia and mango milk together until fully combined.

Place the mixture in the fridge to set. After 5 minutes, give the chia pudding a mix and allow to continue setting for an extra 10 minutes before serving. Give the chia mixture another mix before serving and topping as desired.

Creamy mango chia pudding. This perfectly sweet and delicious pudding is only 4-ingredients and so healthy it doubles as breakfast or dessert.

Large Fresh Mangos ((~500 grams) Peeled and cored weight)

Chia Seeds ((80 grams))

Coconut Milk ((480 milliliters) Canned, Full Fat, Unsweetened)

Tbsp Maple Syrup (or other sweetener of your choice)

Add the flesh of one of the mangos to the blender or food processor and process into a purée. Chop the other mango into chunks.

Add the chia seeds, coconut milk, maple syrup and puréed mango to a mixing bowl and whisk together.

Then add in the chopped mango and mix it in, saving a few chunks to use for a topping.

Place the mixture into the fridge for 15 minutes and then bring it out and give it a stir and then put it back into the fridge for another 15 minutes.

Spoon it out into four serving glasses, top with the remaining chunks of chopped mango and serve.

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Mango Coconut Chia Pudding

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Top 4 mango chia pudding recipes from across the web

The most viewed mango chia pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Coconut Chia Pudding

Coconut Mango Chia Pudding

Mango Lime Chia Pudding

Mango Chia Pudding

The most viewed mango chia pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine