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–+ servings
mango chia pudding

Creamy Mango Chia Pudding

5 from 2 votes
No matter what time of year you make this mango chia pudding recipe, you’ll instantly be teleported to a beach side breakfast and feel like you’re on holiday. Mango and coconut is such a classic combination that feels so tropical and summery.
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Prep Time: 5 minutes
Author: Hannah Sunderani
Servings: 3 servings

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.
Tried this recipe?Let us know how it was!