Description
A creamy, refreshing tropical chia pudding made with light coconut milk, sweet mango puree, and wholesome chia seeds. Perfect as a make-ahead breakfast, healthy snack, or light dessert.
Ingredients
1 cup light coconut milk
3 tablespoons chia seeds
1 tablespoon maple syrup
1 small mango, peeled and pureed
Toasted coconut flakes, for topping
Instructions
- Stir together the light coconut milk, chia seeds, and maple syrup in a bowl or mason jar until well combined.
- Let the mixture rest for 5 minutes, then stir again to break up any clumps of chia seeds.
- Cover and refrigerate for at least 30 minutes, or up to 12 hours, until thick and creamy.
- While the pudding chills, peel and puree the mango until completely smooth.
- Divide the chia pudding evenly between two serving jars or glasses.
- Spoon a layer of mango puree over the chia pudding.
- Continue alternating layers of chia pudding and mango puree until all ingredients are used.
- Top each serving with toasted coconut flakes.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Substitute pineapple or passion fruit for the mango for a different tropical flavor.
Use full-fat coconut milk for an extra creamy texture.
Add a splash of vanilla extract for additional flavor.
Top with fresh berries, kiwi, banana slices, chopped nuts, or granola for variety.
Store covered in the refrigerator for up to 4 days. Keep toasted coconut separate until serving.
If the pudding becomes too thick, stir in a splash of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg
