Coconut Mango Chia Pudding

Coconut Mango Chia Pudding

This Coconut Mango Chia Pudding recipe is made with 6 simple ingredients for an easy and healthy breakfast. Gluten-free, dairy-free, and vegan.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Chilling Time 5

Total Time 5 5

Servings

Calories 427kcal

Author Tessa

Ingredients

2 cups unsweetened coconut milk or unsweetened almond milk or any non-dairy milk
½ cup black or white chia seeds
3-5 tablespoons maple syrup or honey if not vegan
¼ teaspoon pure vanilla extract
1 cup chopped mango fresh or frozen (thaw if frozen)
¼ cup usweetened coconut flakes toasted or untoasted

US Customary - Metric

Instructions

In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract, followed by mango and coconut flakes.
Cover with plastic wrap and refrigerate for 4-5 hours, or overnight, until pudding has thickened. Alternatively, you can transfer the mixture into individual lidded jars and refrigerate.
When ready to eat, stir, serve in small bowls or jars and top with extra mango or coconut or other desired toppings.

Notes

Make and refrigerate pudding overnight and have it ready in the morning.

For a thicker pudding, add a little more chia seeds and allow to thicken.

To make a smaller batch, the general ratio is 2 tablespoons of chia seeds to ½ cup of dairy-free milk. You can mix the two ingredients directly in an individual single-serving glass jar or mason jar if desired.

Nutrition