Coconut Mango Chia Pudding | The Recipe Redux

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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5 from 1 vote

Coconut Mango Chia Pudding

The pudding will keep in the fridge for 3 - 4 days. I package mine in small glass jars with lids, which is of sufficient size for The Princess. Make your puddings as large as you like.

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.

Prep Time 15 minutes

Total Time 15 minutes

Servings 3 cups

Calories

Author Tania @ The Cook's Pyjamas

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

Top the pudding with coconut yoghurt, chopped mango and buckinis or chopped nuts for a more substantial breakfast.

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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