Coconut Chia Pudding with Mango
- Total Time: 10 minutes + Chill Time
- Yield: 2 servings 1x
Chia Pudding is one of my favorite healthy snacks. It is creamy, ultra satisfying, dessert-like, and lends itself to endless topping and mix-in possibilities. It’s also wonderful for digestion and packed with protein, fiber, Omega 3s, and antioxidants. At the risk of sounding like Ina Garten (Queen!), what’s not to like? This dish is a tropical flavor energy booster and requires very little effort to make. You will simply assemble the puddings, place them in the fridge for 2 hours or overnight, then eat. “How easy is that?”
- 1/4 cup chia seeds
- 1/2 cup lite coconut milk
- 1/2 cup oat milk (or alternative plant milk)
- 2 tsp maple syrup, plus more to taste
- 1/8 tsp (a pinch) salt
- 1 ripe mango (or frozen mango), diced small
- 1 tbsp shredded coconut
- Prepare 2 jars or individual serving glasses. Place 2 tbsp chia seeds in each jar/glass. To each jar, add ¼ cup coconut milk, ¼ cup oat milk, 1 tsp maple syrup, and a tiny pinch of salt. Stir vigorously, ensuring that there are no lumps of chia seeds. Cover and place in the fridge for at least 2 hours or overnight. While it rests in the fridge, the chia seeds will absorb the milk and thicken into a gel-like pudding consistency.
- When you are ready to eat, top each pudding with your desired amount of chopped mango and shredded coconut. Add in more maple syrup to taste. Enjoy!
- The pudding will keep in the fridge for 5-7 days, so this is a great recipe to double or triple if you meal prep.
- Topping and mix-in variations could include banana, kiwi, pineapple, nuts, berries, etc. Because this chia pudding uses coconut milk and takes on a tropical-like flavor profile, I like to stick to tropical fruit. However, if you replace the coconut milk with all oat milk, toppings can include chocolate chips, cocoa powder, vanilla, nut butter, etc. Think oatmeal toppings!