Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Mango Coconut Chia Pudding


  • Author: Jamie
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x

Description

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!


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Let sit for at least two hours — I prefer overnight. Top with fresh tropical fruits, coconut shavings, and nuts if you like!

Notes

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).