Mango Coconut Chia Pudding

Mango Coconut Chia Pudding

A tropical dessert (or breakfast!) that tastes like a mango coconut curry in pudding form. Chia seeds create a tapioca-like texture while delivering omega-3s, fiber, and protein.

Ingredients

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk (or coconut milk)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 ripe mango, diced
• 1 tbsp shredded coconut (unsweetened)
• A pinch of salt

Instructions

1. Whisk chia seeds, almond milk, maple syrup, vanilla, and salt in a jar. Let sit for 5 minutes.

2. Stir again to prevent clumping. Cover and refrigerate for at least 4 hours (overnight is best).

3. Blend half the mango into a smooth puree. Dice the other half.

4. Layer in a glass: chia pudding, mango puree, diced mango, then a sprinkle of shredded coconut.

5. Serve cold.

Nutrition Facts

Nutrient	Amount
Calories	220 kcal
Protein	5g
Carbs	36g
Fat	7g
Fiber	8g

Tips

• Make 3-4 servings at once — chia pudding keeps for up to 5 days in the fridge.
• Swap mango for berries, peaches, or pineapple depending on the season.
• Use full-fat coconut milk for a richer, more decadent dessert.