Description
Indulge in a tropical treat with this creamy Chia Pudding with Mango and Coconut Milk. This dairy-free, vegan delight is a perfect balance of flavors and textures.
Ingredients
Scale
Chia Pudding:
- 1/2 cup chia seeds
- 2 cups canned coconut milk (full-fat or light)
- 1–2 tablespoons maple syrup or honey (to taste)
- 1 teaspoon vanilla extract
For Serving:
- 1 large ripe mango, peeled and diced
- 2 tablespoons toasted coconut flakes (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Prepare Chia Pudding: In a bowl or jar, whisk together chia seeds, coconut milk, maple syrup (or honey), and vanilla extract until well combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight, until the pudding is thickened.
- Serve: When ready to serve, layer chia pudding into glasses or bowls and top with diced mango. Sprinkle with toasted coconut flakes and garnish with mint if desired. Serve chilled.
Notes
- You can blend part of the mango into a puree and swirl it into the pudding for added flavor.
- Adjust sweetness to taste.
- Use almond milk or oat milk for a lighter variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: Tropical-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 11g
- Sodium: 25mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
