Hello, it’s Jenny here! If you’re craving a deliciously creamy and nutritious treat, look no further than this Chia Pudding with Coconut Milk and Mango. It’s not only visually appealing with its vibrant mango topping but also packed with healthy fats and fiber from chia seeds. This pudding is perfect for a satisfying breakfast or a refreshing dessert!
I especially enjoy this chia pudding on hot summer days or when I need a quick, energizing breakfast. It’s a breeze to prepare and store in the fridge overnight, making mornings effortless. Plus, the sweet mango pairs wonderfully with the rich coconut milk, creating a tropical flavor that my family adores.
Number of servings: 4
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes (plus overnight chilling)
Cuisine: Vegan
Ingredients
- 1/2 cup chia seeds
- 2 cups coconut milk (canned or carton)
- 2 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 large ripe mango, peeled and diced
- 2 tablespoons shredded coconut (optional, for garnish)
Equipment/Utensils
- Medium bowl
- Whisk
- Measuring cups and spoons
- Airtight containers or jars
- Knife
- Cutting board
Preparation Steps
- Mix Ingredients: In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract until well combined.
- Chill Pudding: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Prepare Mango: Before serving, peel and dice the mango into small chunks.
- Assemble and Serve: Stir the chia pudding well before serving. Spoon the pudding into individual bowls or jars, and top with diced mango. Garnish with shredded coconut if desired.
Nutritional Information (per serving)
- Calories: 260
- Total Fat: 16g
- Saturated Fat: 14g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin A: 20% of the Daily Value (DV)
- Vitamin C: 25% of the DV
- Calcium: 15% of the DV
- Iron: 10% of the DV
- Magnesium: 20% of the DV
This Chia Pudding with Coconut Milk and Mango is a delightful way to enjoy a healthy, vegan treat. It’s easy to make, tastes fabulous, and keeps well in the fridge. Whether you’re looking for a quick breakfast or a sweet snack, this pudding is sure to hit the spot!
Chia Pudding with Coconut Milk and Mango
Ingredients
- 1/2 cup chia seeds
- 2 cups coconut milk canned or carton
- 2 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 large ripe mango peeled and diced
- 2 tablespoons shredded coconut optional, for garnish
Instructions
- Mix Ingredients: In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract until well combined.
- Chill Pudding: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Prepare Mango: Before serving, peel and dice the mango into small chunks.
- Assemble and Serve: Stir the chia pudding well before serving. Spoon the pudding into individual bowls or jars, and top with diced mango. Garnish with shredded coconut if desired.
Notes
Nutritional Information (per serving)
- Calories: 260
- Total Fat: 16g
- Saturated Fat: 14g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin A: 20% of the Daily Value (DV)
- Vitamin C: 25% of the DV
- Calcium: 15% of the DV
- Iron: 10% of the DV
- Magnesium: 20% of the DV
