Breakfast · Snack
Mango Coconut Chia Pudding
Chia seeds soaked overnight in coconut milk, layered with fresh mango. Make jars for the week.
⏱ 4 hr 10 min (10 min prep, 4 hr waiting)
🍽 Serves 4 · 1 jar (about 3/4 cup)
make aheadlunchbox
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Pudding
- 1 can Coconut milk (canned), light or regular, shaken
- ½ cup Whole milk
- ½ cup Chia seeds
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
Topping
- 2 Mango, diced
- 1 tsp Lime juice (bottled)
- 2 tbsp Sweetened shredded coconut, toasted (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 4 jars or containers with lids, mixing bowl, whisk.
- Whisk the coconut milk, milk, chia seeds, maple syrup and vanilla in a bowl.
- Let stand 10 minutes, then whisk again to break up clumps.
- Divide among the jars, cover and refrigerate at least 4 hours or overnight, until thick.
- Toss the mango with the lime juice and spoon on top before serving. Sprinkle with coconut if using.
Make aheadKeeps 4 days in the fridge. Add the mango the day you eat it, or up to 1 day ahead.
🧒 With kidsKids can stir and spoon the pudding into jars.
Dairy-free swapUse more coconut milk or another plant milk instead of the milk.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.