Mango-Coconut Chia Pudding

Mango-coconut chia pudding.

Full of fiber, protein, antioxidants and Omega-3 fatty acids, chia seeds are highly nutritious and low in calories. This simple pudding is perfect for an on-the-go breakfast or a sweet afternoon snack. It can be prepared in a matter of minutes and refrigerated for up to one week. Chia seeds absorb more than 10 times their weight in water, so be sure to let the pudding rest in the fridge overnight for the best flavor and texture.

Pudding cups can be topped with fresh berries, kiwi, fruit purées, seeds or nuts as desired.

Mango-Coconut Chia Pudding

Yields | 1 pint |

  • 1 ripe fresh mango, peeled, seeded and finely diced, plus more for topping
  • ¾ to 1 cup unsweetened coconut milk, divided
  • pinch kosher salt
  • 1 tsp honey
  • 7 Tbsp chia seeds
  • shredded coconut, for garnish
  • 2 tsp matcha green tea powder (optional)
  • 2 tsp cocoa powder (optional)

| Preparation | In the bowl of a food processor, purée mango with ½ cup coconut milk. Transfer to a measuring cup and add remaining coconut milk, as needed, until you have 1¾ cups total.

In a medium mixing bowl, whisk together mango-coconut milk purée, salt and honey until well blended. Whisk in chia seeds and let sit for 10 minutes at room temperature until slightly thickened. Pour into 3 to 4 small jars or cups, cover with lids or plastic wrap and refrigerate overnight. Serve cold, with toppings, if desired.

For matcha or chocolate variations, simply whisk the powder in with the chia seeds.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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