In this article, Hannah shares her recipe for Mango Chia Pudding. She is a food blogger, Best of Vegan contributor, and the best-selling cookbook author of The Two Spoons Cookbook: More Than 100 French-Inspired Vegan Recipes. Her goal is to share recipes that are simple to make and full of flavour, with accessible ingredients no matter where you live.
Table of Contents
This Mango Coconut Chia Pudding is a quick and easy, 6-ingredient recipe, starring my Creamy Coconut Chia Pudding, pureed mango, and toasted coconut. It takes just 20 minutes for the pudding to thicken, and is one of my favourite recipes to meal-prep for a healthy breakfast filled with tropical flavours!
This recipe was inspired by the breakfasts I enjoyed while on a trip to the Bahamas with my family. It was the perfect light, healthy, and refreshing way to start the day!
Ingredients You’ll Need
COCONUT CHIA PUDDING
- Chia seeds
- Coconut milk
- Agave
- Salt
- Coconut water or filtered water (optional, for thinning)
MANGO PUREE
- Mangoes
- Agave
TOPPINGS (OPTIONAL)
- Fresh or frozen mango chunks
- Other fresh fruit or seasonal fruits, such as strawberries or blueberries
- Chopped almonds, walnuts, or pistachios
- Granola – try my Healthy Hazelnut Granola or Detox Granola!
- A drizzle of additional agave
- Fresh mint leaves
- A dollop of coconut yogurt
- Dusting of cinnamon or cardamom
How To Make This Recipe
- Start by preparing the Coconut Chia Pudding base. In a medium skillet, toast the coconut flakes, stirring frequently, until lightly golden, about 3-5 minutes. Remove the skillet from the heat and set aside while you prepare the remainder of the pudding.
2. In a small mixing bowl, combine the chia seeds, coconut milk, agave, and salt. Whisk everything together until well combined. Allow the mixture to sit and hydrate for about 5 minutes. Then, after 5 minutes, give it another good stir and add additional agave if you prefer a sweeter pudding.
3. Then, the next morning, if the pudding is too thick, thin out the consistency with a splash of coconut water to taste. If it’s too thin, stir in an additional 1 teaspoon of chia seeds and wait 10 minutes to check the thickness. Continue until you’ve reached your desired thickness.
4. Lastly, make the mango puree. In a high speed blender or magic bullet, add the soft mangoes and agave. Blend for 1 minute until the mango mixture is smooth.
5. Layer the thick and creamy pudding and blended mango puree in cups to create pretty layers. Sprinkle the toasted coconut on top for a delicious crunchy topping and enjoy!
Mango Chia Pudding – Recipe Card
Creamy Mango Chia Pudding
Ingredients
COCONUT CHIA PUDDING
- 1/4 cup chia seeds
- 1 cup full-fat canned coconut milk
- 2 tsp agave - to taste
- pinch salt
- 1/4 cup coconut water or filtered water - optional, for thinning
MANGO PUREE
- 1 1/2 cups fresh chopped mango - or frozen mangoes (thawed)
- 1 1/2 tsp agave
Instructions
MAKE THE CHIA PUDDING
- Toast the coconut flakes in a skillet, stirring frequently, until lightly golden, 3-5 minutes. Set aside.
- Shake the canned coconut vigorously to combine before opening.( If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave safe glass and heat for 30 seconds, stir until smooth and combined).
- In a small mixing bowl add the chia seeds and the smooth coconut milk, agave and a pinch of salt and whisk together. Let sit for 5 minutes then whisk again. Taste and add more agave to sweeten if desired.
- Let the chia pudding thicken for 20 minutes or overnight, if too thick add splashes of coconut water or filtered to thin until desired pudding consistency.
MAKE THE MANGO PUREE
- Meanwhile, in a blender (or magic bullet) add the soft mangoes and agave. Blend for 1 minute until smooth.
- Divide the coconut chia pudding and mango puree between two cups, optional to layer the chia pudding and the mango for pretty layers. Sprinkle with the toasted coconut for a crunchy topping and enjoy!
Notes
- Recipe will keep for 5 days. Store in the fridge in an air-tight container.
- Mango puree can also be frozen for up to 3 months in an air-tight container. Let thaw and stir well before using.
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Connect with Hannah on Instagram and at twospoons.ca
