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Coconut Chia Pudding with Mango

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Desserts
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chia Pudding
  • 1 can (400 ml) coconut milk (full fat or light)
  • 4 tablespoons chia seeds
  • 2 tablespoons maple syrup, honey, or sweetener of choice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mango Topping
  • 2 ripe mangoes, diced or pureed
  • 1 teaspoon lime juice (optional)
  • 1 teaspoon honey or maple syrup (optional, if mango isn’t sweet enough)

Instructions
 

  • Combine Ingredients: In a mixing bowl, whisk coconut milk until smooth. Add chia seeds, sweetener, vanilla extract, and salt.
  • Mix Thoroughly: Whisk well to ensure chia seeds are evenly distributed—they tend to sink if not mixed properly.
  • Refrigerate: Cover the bowl and place it in the fridge. Allow the chia seeds to absorb the liquid for at least 3 hours.
  • Stir Again: After chilling, stir the pudding to eliminate clumps and achieve a smooth consistency.
  • Prepare Mango Layer: Dice the mango or blend it for a puree. Add lime juice for brightness.
  • Assemble: Spoon the pudding into bowls or jars and top generously with mango.
  • Serve Cold: Enjoy immediately or store for later.