Coconut Mango Chia Pudding. Naturally sweetened with fresh mango and coconut milk, and spiked with a little lime juice, it is an ideal grab-n-go breakfast.
Print Recipe
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 Time15 mins
Total Time15 mins
Servings: 3 cups
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.