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–+ servings
Mango Coconut Chia Pudding

Mango Coconut Chia Pudding: A Tropical Plant-Based Treat

Enjoy a creamy and indulgent Mango Coconut Chia Pudding, a tropical treat that is gluten-free and vegan.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Desserts
Cuisine: Tropical
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1/2 cup Chia Seeds the secret to the gel-like consistency
  • 2 cups Coconut Milk opt for full-fat for creaminess
  • 2 tablespoons Maple Syrup or honey, adjust to taste
  • 1 teaspoon Vanilla Extract amplifies flavor
For the Topping
  • 1.5 medium Fresh Mango for puree and topping
  • 1/4 cup Toasted Coconut or Granola for added crunch

Equipment

  • bowl
  • Blender
  • jar

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine chia seeds, coconut milk, maple syrup, and vanilla extract. Whisk vigorously for 1-2 minutes.
  2. Allow the mixture to sit for 10 minutes at room temperature to thicken, stirring again to avoid clumps.
  3. Cover and refrigerate for at least 4 hours, or overnight for best results.
  4. Peel and chop the mangoes, blend until smooth to make a mango puree; reserve some diced mango for topping.
  5. Layer the pudding in jars starting with pudding, followed by mango puree, alternating until filled.
  6. Top with reserved diced mango and toasted coconut or granola before serving.
  7. Serve immediately or store in the refrigerator for up to 5 days.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 300mgFiber: 10gSugar: 15gVitamin A: 135IUVitamin C: 25mgCalcium: 80mgIron: 1mg

Notes

Stir the pudding during the first 10 minutes to avoid clumping and store mango puree separately until serving for best freshness.

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