Description
A creamy, tropical chia pudding made with coconut milk and sweet mango puree, layered for a refreshing, dairy-free breakfast or snack that’s perfect for meal prep.
Ingredients
1 cup light coconut milk (from a can)
1/4 cup chia seeds
1–2 tbsp maple syrup or sweetener of choice
1 large mango, peeled and pureed
2 tbsp toasted coconut flakes (for topping)
Instructions
- In a jar or bowl with a lid, stir together the coconut milk, chia seeds, and maple syrup.
- Let the mixture sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 30 minutes or overnight until thickened.
- Peel and pit the mango, then blend the flesh until smooth to make a puree.
- To assemble, spoon chia pudding into jars or glasses, add a layer of mango puree, and repeat the layers.
- Top with toasted coconut flakes before serving.
Notes
- Swap mango for pineapple or passionfruit for a different tropical flavor.
- Add a scoop of vanilla protein powder to the chia mixture for extra protein.
- Use almond milk for a lighter, less creamy version.
- Add a layer of yogurt for more richness.
- Store in the fridge for up to 4 days; stir before serving if separated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
