Mango Coconut Chia Pudding is my favorite flavor in the set! A super easy paleo breakfast with tropical vibes that is worth waking up for. This gluten and dairy-free recipe can be made with thawed frozen mango for a tasty treat year around!
- ⅓ cup water
- ⅓ cup Full Fat Coconut milk (if solid, warm until liquid)
- ½ cup fresh or thawed frozen mango
- ¼ teaspoon vanilla
- 3 Tbsp Chia seeds
- Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
- Let sit for at least two hours — I prefer overnight. Top with fresh tropical fruits, coconut shavings, and nuts if you like!
You can replace the 2/3 cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.
This recipe makes a nice thick pudding. Add a little more liquid to thin.
You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).