Description
This Mango Coconut Chia Pudding is a tropical escape packed into a jar!
Ingredients
Scale
- 1 cup full-fat coconut milk
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled and chopped
- 2 tablespoons coconut yogurt or coconut milk
- 1 pinch sea salt
- Toasted coconut flakes, for garnish
- Extra diced mango, for topping
Instructions
- Start by adding the full-fat coconut milk, chia seeds, maple syrup, and vanilla extract to a medium-sized bowl. Use a whisk to blend everything together thoroughly.
- Once mixed, let your chia mixture sit for about 10 minutes. This initial resting period allows the chia seeds to absorb the coconut milk and swell.
- Next, pour the chia mixture into individual glass jars or containers, cover these jars and refrigerate them for at least 4 hours.
- While waiting for your pudding to set, take half of the chopped mango and place it in a blender. Add the coconut yogurt or a bit of coconut milk, and blend until smooth.
- After your pudding has fully set, take it out from the fridge. Top each jar generously with the mango puree, followed by the remaining fresh mango cubes.
Notes
Ensure you use full-fat coconut milk for the creamiest texture. Light coconut milk may not yield the same level of creaminess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 20 mg
- Protein: 5 g