This month’s theme for the Recipe Redux is ‘Break Out of Breakfast Boredom’. Chia pudding, naturally sweetened with mango and spiked with a little lime juice for freshness, is perfect for shaking up your breakfast routine.
The Princess has taken up rowing. She completed the Learn to Row programme at school last term, and whilst I held out hope that this would dissuade her from further participation, she loved it. So it would appear that we are now a rowing family. For those unfamiliar with what this might mean, think pre-dawn starts and tired, grumpy teenagers.
Early mornings are unfortunately at odds with The Princess’s desire to spend as much time in bed as possible. As a result, she is currently refining her early morning routine so as to maximise the amount of sleep she has. The first thing to go was breakfast. Whilst she still eats breakfast, it is no longer a leisurely interlude over tea and toast. Breakfast on rowing mornings must be able to be eaten in a moving vehicle.
I have experimented with a variety of portable breakfast options over the last few months, and by far the most popular with The Princess is this coconut mango chia pudding. Chia seeds are highly nutritious, loaded with fibre, protein and various macronutrients. Combine them with coconut milk, and they become the ideal breakfast food. The Princess assures me that one chia pudding will keep her going, even after a strenuous rowing session.
I’ve seen chia puddings for sale in the supermarket, however they are hideously expensive. It is so much cheaper to make them yourself. Chia pudding will readily keep in the fridge for three to four days, making them an easy grab-and-go breakfast. I divide the puddings into small glass jars, so all The Princess has to do in her bleary eyed state in the morning is pull one out of the fridge.
Not only are chia puddings easy for her to eat, they are so easy for me to make. Ten minutes of my time on a Sunday evening and I am ready for the week ahead. The Princess gets more sleep, I don’t have to argue with her over breakfast, everybody wins. Thank goodness for portable breakfasts.
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Coconut Mango Chia Pudding
I don't add any additional sweetener to these puddings, as I find the mango provides enough sweetness. If you have a sweeter tooth, leave out the lime juice, or add maple syrup to taste.
Ingredients
- 400 ml coconut milk one large can
- 1 large or two small mangoes approximately 200g
- Juice of 1 lime
- 60 g chia seeds 1/3 cup
Instructions
- Blitz the coconut milk, mango and lime juice in a blender or food processor.
- Stir the chia seeds into the puree.
- Allow the mixture to sit for about 10 minutes. It will thicken slightly.
- Spoon the pudding into jars or serving containers.
- Refrigerate overnight. The pudding will thicken further.
- Enjoy.
Notes
P.S. Looking for other portable breakfast ideas? Why not try Breakfast in a Jar, Raspberry Chocolate Chia Pudding Pots or Tropical Vegan Breakfast Popsicles.
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Coconut and mango is such a great combo! This looks fantastic!
Thanks Faith. It is definitely a favourite combination in our house 🙂
The only chia pudding recipe I’ve ever tried left the fruit whole and made a pudding from the milk and seeds. It was just okay. Yours looks so rich and thick with the fruit blended in. I’m going to have to get some mangos and give chia pudding a second chance 🙂
That doesn’t sound very appealing to me either Brie. I love chia puddings, but I do like them to be well flavoured. This pudding is quite rich. The Princess complained I had filled the jars too much as she finds them quite filling 😉 I hope I’ve manage to convince you to try them again.
We loved the pudding Tania! It was so easy to prepare. The hardest part was waiting 10 mins to let it thicken up. Our pudding was rich and creamy and I loved the lime flavor. Thanks for such a great recipe that I know we will make again and again and again 🙂
I’m glad I managed to change your mind Brie 🙂 Chia puddings are slightly addictive, aren’t they 😉
So beautiful and easy to make. Love that they can be made in advance to have for days…yummy!
I couldn’t agree with you more Jenny 🙂 I love the fact I can make a batch and have breakfast covered for most of the week.
Coconut + mango = bliss
Absolutely Michaela 🙂
I love chia pudding! and like the idea of coconut milk and that it’s all blended together. I’m going to try this soon!
I also love chia pudding with almond milk Anne, but coconut milk makes the puddings so creamy. Pure decadence.
This looks amazing and I can’t wait to give it a try. (Coming from someone who is slowly learning to tolerate chia seeds)
I hope you like it Ariella. Chia puddings are so good for a quick snack.