Brighten up your mornings with this coconut and mango chia seed pudding. Full of omegas and fibre, this creamy and dreamy meal will get you right for your day.
Despite it being a frigid winter here in Canada, nothing can pull me away from my favourite tropical flavours. I grew up on coconuts and mangoes and still can’t get enough to this day! This chia pudding in particular was inspired by mango sticky rice. Something about the creaminess of coconut milk and the sweet tanginess of mango translate so well.
The perfect recipe for your busy life.
Recipes that I can make overnight help set my morning up for success. This dish offers all that and more. It feels so good to wake up and not have to worry about what I will have for breakfast because I took care of it the night before! It’s totally worth taking time in the evening to save your future self some time. If you don’t have time in your evenings, the great news is that the pudding will be ready in 30 minutes. The chia seeds just need a bit of time of absorb the coconut milk.
Chia pudding is super fascinating.
Chia seeds absorb liquid so well and have great nutritional benefits. The best thing about it is that chia seeds are like a blank canvas and super versatile in cooking.
With so many mango varieties, it can be hard to choose. I always say go with what’s accessible to you. I personally LOVE ataulfo (yellow) mangoes because they are so sweet when ripe. These were the kind I grew up with. Well, I didn’t have those on hand so I used the more common Hayden mango. It’s the red mango that is more common if you live in North America. Use whatever is available to you! Another great option is to use frozen mango. I’m a huge fan of frozen produce. Did you know that frozen fruits and vegetables are usually picked at peak ripeness?
What kind of coconut milk to use? It seems that new coconut milk brands are popping up everyday. The coconut milk you can find in a can is typically richer than the ones available in a carton. For this recipe, I recommend using a lighter coconut milk. If you want a richer pudding and want to use canned, go for it!
Sweetener: optional
The mango provides a good amount of sweetness to the pudding. If you like things on the sweeter side, adding maple syrup, stevia, honey, or any other sweetener will make you feel like you’re having dessert for breakfast – and who doesn’t love that!
This recipe makes one serving. If you’re like me and prefer to prep meals for a couple days, you can double this. I find it so easy to portion this recipe into mason jars as it makes for very easy grab and go. If you do plan to prep this
Rich & Creamy Coconut Mango Chia Pudding
Course: Breakfast1
serving10
minutes0
minutesBrighten up your mornings with this coconut and mango chia seed pudding. Full of omegas and fibre, this creamy and dreamy meal will get you right for your day.
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Ingredients
½ mango diced (or ⅓ cup of finely diced frozen mango)
⅓ cup coconut milk
1 tbsp maple syrup or sweetener of your choice
3 tbsp chia seeds
¼ tsp vanilla extract
Directions
- To a small mason jar, add chia seeds
- Add maple syrup, coconut milk, and vanilla extract. Stir until chia seeds are thoroughly combined.
- Add in diced mango and cover jar with lid.
- Store in the refrigerator for at least 30 minutes or overnight.
- The pudding will be ready when liquid is absorbed.
- Serve and enjoy!
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