Chia Pudding with Fresh Mango and Coconut
A refreshing and healthy breakfast or dessert. This creamy chia pudding is made with fresh mango and coconut for a tropical twist.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Airtight Containers
Ingredients
Main Ingredients
- 1/2 cup Chia Seeds
- 2 cups Coconut Milk Full-fat, canned coconut milk
- 1/4 cup Maple Syrup Or honey, to taste
- 1 teaspoon Vanilla Extract
- 1 ripe mango Mango Peeled and diced
- 1/4 cup Coconut Flakes Toasted, for garnish
- 1 Lime Zest and juice of one lime
Instructions
Instructions
- In a large bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and lime zest and juice.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to fully absorb the liquid and create a pudding-like consistency.
- Once the pudding has thickened, gently stir in the diced mango.
- Divide the pudding into serving bowls or glasses.
- Garnish each serving with toasted coconut flakes.
- Serve chilled and enjoy!
Notes
For a richer flavor, use full-fat coconut milk. You can adjust the sweetness by adding more or less maple syrup to your liking. Other fruits like berries or peaches can also be used instead of mango.