Mango Chia Pudding with Coconut Milk
A tropical, healthy breakfast or dessert made with chia seeds, coconut milk, and mango. Naturally vegan, gluten-free, and refined sugar-free.
4 people
Calories: 317kcal
Ingredients
Base pudding:
- 1 can 13.5 oz full-fat coconut milk
- 3 cups water or plant milk of choice for a creamier version
- 4 pitted dates soaked if needed
- 2 teaspoons vanilla extract
- Pinch of salt
- ½ cup chia seeds
For serving:
- 2 ripe mangoes peeled and blended into puree
- Toasted shredded coconut or fresh fruit optional
Instructions
Blend the base:
- In a blender, combine coconut milk, water, dates, vanilla, and salt. Blend until smooth and creamy.
Mix in chia seeds:
- Pour the mixture into a large bowl or container. Stir in the chia seeds and mix well. Let sit for 10 minutes, stirring once or twice to prevent clumping.
Chill:
- Cover and refrigerate for at least 1 hour, or until thickened to your liking.
Make the mango puree:
- While the pudding chills, blend the mango flesh until smooth. Set aside.
Assemble and serve:
- Spoon the chilled chia pudding into serving glasses or jars. Top with mango puree and garnish with toasted coconut or your favorite toppings.
Notes
Storing tips
Mango chia pudding with coconut milk is a great option for a healthy dessert or breakfast. It is gluten-free, dairy-free, and vegan.
It is also easy to make and can be stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. It is best to add the mango puree just before eating.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 17g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 25mg | Potassium: 345mg | Fiber: 8g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 5mg