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Mango Coconut Chia Pudding

Mango Coconut Chia Pudding

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Prep Time 10 minutes
Chill Time: 3+ hours (overnight best) 3 hours
Total Time 3 hours 10 minutes
Course Breakfast, Dessert, Snack
Cuisine Tropical-Inspired
Servings 2 servings

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup canned full-fat coconut milk
  • 1 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract optional
  • 1 cup ripe mango diced (fresh or frozen and thawed)
  • Pinch of salt
  • Optional toppings: toasted coconut extra mango, mint leaves

Instructions
 

  • In a bowl or jar, mix coconut milk, maple syrup, vanilla, and salt. Stir in chia seeds.
  • Let sit for 10 minutes, then stir again to break up clumps.
  • Cover and refrigerate at least 3 hours or overnight until thickened.
  • When ready to serve, layer chia pudding and diced mango into glasses or jars.
  • Top with more mango, toasted coconut, and mint if desired.

Notes

  • For extra creaminess, blend half the mango with the coconut milk.
  • Sub almond or oat milk if you prefer a lighter version.
  • Make it parfait-style with granola layers!