Mango Coconut Chia Pudding with Creamy Coconut Milk and Toasted Coconut
By Olivia Hayes
Prep
5 min
Total
25 min
Servings
3
Level
Easy
This mango coconut chia pudding recipe takes 20 minutes to make and can be made in layers using six ingredients as a fast breakfast option․ Heavy coconut milk is used to make a pudding base‚ and other layers include mango puree and toasted coconut for added texture and sweetness․
Chia seeds‚ full-fat canned coconut milk‚ agave nectar‚ and salt are combined to make pudding․ Full-fat coconut milk adds richness to the pudding․ Agave nectar adds sweetness without competing with the mango flavor․ Fresh or defrosted frozen mango is blended with more agave nectar․ Dry coconut flakes provide a textural contrast and crunchy topping for the pudding․
The pudding will be spoonable after whisking and more gelatinous once chilled thanks to chia seeds absorbing liquid․ Whisk the pudding after the first five-minute rest to avoid chia seeds settling at the bottom of the pudding․ Tips include ensuring chia seeds and canned coconut milk mix properly‚ as canned coconut milk varies․ Add coconut water or filtered water to the pudding in small quantities only after it has thickened․
Divide the mango puree and chia pudding between cups‚ either separately or one on top of the other․ Sprinkle toasted coconut over the pudding before serving for added crunch․ Prepared chia pudding will keep up to five days in the refrigerator in an airtight container and makes a great breakfast‚ snack‚ or dessert․
Why you'll love this recipe
- Saves time in the morning by preparing chia pudding in the refrigerator while pureeing the mango in one minute․
- Ingredients include chia seeds‚ canned coconut milk‚ mango‚ agave‚ salt‚ and toasted coconut flakes․
- Helps reduce cleanup with one mixing bowl for whisking and skillet for coconut and a blender or Magic Bullet․
- Offers buying options for mangoes‚ including fresh chopped mango and thawed frozen mango for pureed products․
- Prepare several servings at once‚ as pudding can be refrigerated in an airtight container for up to five days․
- Lacks depth of flavor from layers of cup layering and toasted coconut‚ which provide a sweet contrast to other flavors in the dish․
Ingredients
- •coconut flakes (toasted, for topping)
- •¼ cup chia seeds
- •1 cup full-fat canned coconut milk
- •2 tsp agave (to taste)
- •salt (pinch)
- •¼ cup coconut water or filtered water (optional, for thinning)
- •1 ½ cups fresh chopped mango or frozen mango (frozen mango should be thawed)
- •1 ½ tsp agave (for mango puree)
Instructions
- 1
Toast the coconut flakes in a skillet, stirring frequently, until lightly golden, 3–5 minutes. Set aside.
- 2
Shake the canned coconut vigorously to combine before opening.
- 3
If the coconut milk is chunky, heat 1 cup in a microwave-safe glass for 30 seconds and stir until smooth and combined.
- 4
Add the chia seeds, smooth coconut milk, agave, and a pinch of salt to a small mixing bowl and whisk together.
- 5
Let the mixture sit for 5 minutes, then whisk again.
- 6
Taste and add more agave if desired.
- 7
Let the chia pudding thicken for 20 minutes or overnight. If it is too thick, add splashes of coconut water or filtered water until it reaches the desired consistency.
- 8
Meanwhile, add the soft mangoes and agave to a blender or Magic Bullet and blend for 1 minute until smooth.
- 9
Divide the coconut chia pudding and mango puree between cups, layering them if desired.
- 10
Sprinkle with the toasted coconut and serve.
FAQ
Nutrition (per serving)
Calories
303
Protein
5g
Fat
21g
Carbs
29g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
