Coconut Mango Chia Seed Pudding

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Having grown up in a tropical country, summers have always been associated with juicy mangoes and all the mango-lovers here will vouch that the taste is unparalleled! Since the mango season is short-lived, I love to integrate them into as many recipes as possible from Fresh Mango Salsa to Mango Strawberry Popsicles.

This Coconut Mango Chia Seed Pudding is a nourishing and satisfying breakfast that comes together in no time and is exactly what you would want to wake up to all summer long.

Chia seeds are combined with coconut milk to create a luscious pudding and topped with sweet pureed mango.

Creamy, delicious, and bursting with bright tropical flavors, this Pudding is also naturally vegan, gluten-free, and refined sugar-free.
If you’re fond of Chia pudding, you can also try my popular Blueberry Chia Seed Pudding

Why You Will Love this Recipe
  • Easy to make: Though it looks fancy, this pudding is super easy to make. Once you have the ingredients ready, all you need to do is combine everything and allow it to chill overnight.
  • Healthy and nutritious: Chia seeds are loaded with omega-3 fatty acids, protein, and fiber while mangoes are a great source of vitamin C and antioxidants.
  • Great make-ahead breakfast or snack: This can be prepped well in advance, and can be enjoyed any time of the day as a delicious grab- and- go breakfast, mid morning snack or as a sumptuous guilt-free dessert.

I hope you love this Mango Coconut Chia Pudding as much as we do! If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Coconut Mango Chia Seed Pudding Coconut Mango Chia Seed Pudding
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 2
Calories per serving: 220kcal





Ingredients:
  • 1 cup coconut milk
  • 3 Tablespoons chia seeds
  • 1 tsp vanilla extract
  • 2 tsp pure maple syrup
  • 2 cups diced mangoes
  • Toasted unsweetened coconut flakes, for topping
Instructions:
  1. In a bowl, stir together coconut milk, chia seeds, the vanilla extract and the maple syrup until well combined.
  2. Place the mixture in the refrigerator to set for at least 30 minutes or better overnight.
  3. Peel and chop the mangoes and add to a food processor or blender and puree until smooth.
  4. Once the chia pudding has set, divide the mixture into 2 glasses, top with a layer of mango puree and garnish with toasted unsweetened coconut flakes.
  5. Enjoy!

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