Mango Chia Pudding
This Mango Chia Pudding with Coconut Milk is easy to make with just 5 simple ingredients and less than 10 minutes of prep time. It’s creamy thanks to the coconut milk, sweet from the mango, and the perfect stress-free way to start your morning!
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Servings: 2
Ingredients
- 1 cup Canned Coconut Milk
- 1 tablespoon Maple Syrup
- 1 medium Ripe Mango
- Pinch of Kosher salt
- ¼ cup Chia Seeds
- ¼ cup Toasted Coconut Shreds for topping, optional
Instructions
- In a blender, combine the coconut milk, maple syrup, most of a ripe mango (reserve ¼ cup diced), and a pinch of salt. Blend until smooth.
- Pour the mixture into a container and stir in the chia seeds.
- Add the reserved mango chunks to the pudding and give it a stir.
- Let it sit for 5 minutes, then stir again to break up any clumps.
- Cover and refrigerate overnight or for at least 6 hours.
- Finish it off with a sprinkle of toasted coconut and a few extra mango chunks. Enjoy!
Notes
Makes 2 large servings or 4 smaller snack-sized servings.
Make sure you mix your chia pudding until well combined. This will break up any clumps of seeds and ensure the mixture will be set correctly. Sometimes chia seeds can clump and settle at the bottom of the jar and won't be as creamy so give it a good stir!
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