Escape to the tropics with every spoonful of this luxuriously creamy Mango Coconut Chia Pudding! It’s the ultimate make-ahead breakfast or healthy dessert that tastes like a decadent treat but is packed with wholesome goodness. Simple, satisfying, and oh-so-delicious!
Ingredients
• 1 13.5-ounce can / 400ml full-fat coconut milk
• 1/3 cup / 65g white chia seeds
• 1 cup / 165g fresh mango, diced
• 1 tablespoon / 9g toasted sesame seeds, for garnish
Instructions
1. In a medium bowl or jar, combine the full-fat coconut milk, white chia seeds, and diced fresh mango.
2. Stir vigorously for a minute to ensure the chia seeds are fully submerged and evenly distributed, preventing clumps from forming.
3. Cover the container and refrigerate for at least 8 hours, or overnight, until the pudding has thickened to a rich, gel-like consistency.
4. When ready to serve, give the pudding a final stir and top with a sprinkle of toasted sesame seeds.
Nutritional Information
• Calories: 299
• Fat: 27g
• Protein: 5g
• Total Carbohydrate: 15g
• Dietary Fiber: 6g
• Net Carbohydrate: 9g
• Per serving. Varies based on specific used.
Pro Tips
• Pro-Tips
• For a sweeter pudding, blend a tablespoon of maple syrup or honey into the coconut milk before adding the chia seeds.
• For an ultra-smooth, mousse-like texture, blend the coconut milk and mango together first, then stir in the chia seeds.
• Stir the mixture again 10-15 minutes after it first goes into the fridge to break up any potential chia seed clumps.
• Pour the mixture into popsicle molds and freeze for a refreshing, healthy frozen treat.
FAQ
Q: How long does this mango chia pudding need to set
A: For the best texture, this pudding should be refrigerated for at least 8 hours, or overnight. This allows the chia seeds to fully absorb the coconut milk and thicken to a rich, creamy consistency.
Q: How do I prevent my chia pudding from getting lumpy
A: To prevent clumps, stir the mixture vigorously for a full minute when you first combine the ingredients. For extra insurance, give it another quick stir 10-15 minutes after it’s been in the fridge.
Q: Can I make this chia pudding sweeter
A: Yes, if you prefer a sweeter pudding, you can blend a tablespoon of maple syrup or honey into the coconut milk before adding the chia seeds and mango.
Q: What kind of milk is best for this recipe
A: This recipe specifically calls for full-fat coconut milk to achieve its luxuriously creamy texture. Using a lower-fat or different type of milk will result in a thinner, less decadent pudding.
