Mango Chia Pudding
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
224 kcal
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Cuisine
North American
Mango Chia Pudding
Description
Mango Chia Pudding features coconut milk combined with chia seeds, which swell to form a creamy, gel-like base. The addition of vanilla adds subtle aroma, while the pureed ripe mango and pineapple topping contributes juicy sweetness and tropical notes. The pudding is prepared by mixing the coconut milk, seeds, and vanilla, allowing it to thicken, then topped with the smooth fruit puree. This recipe is chilled and served cold, providing a cool, refreshing consistency contrasting the softness of the pudding with the smoothness of the fruit topping.
The texture depends on allowing the chia seeds to absorb the coconut milk fully before assembly. The balance of lightly sweetened coconut milk and fruit puree highlights the natural flavors without overpowering the palate. Coconut flakes sprinkled atop add a slight crunch and enhanced coconut flavor.
It is served cold directly from jars or bowls, making it convenient for meal prep and portion control. The pudding can be a breakfast, snack, or dessert, offering plant-based fats and fiber from chia seeds and natural sweetness from tropical fruits.
If frozen mangos are used, added water helps achieve the right thickness in the puree. The pudding itself should be thick before adding the topping, ensuring a pleasant spoonable texture.
Ingredients
- 1 ¼ cups coconut milk
- ¼ cup chia seeds
- 1 teaspoon vanilla
- 2 Mango peeled and cut into cubes (see notes, ripe
- 1 cup pineapple frozen; pieces
- ½ cup water
- ¼ cup unsweetened coconut to serve
Instructions
- In a medium-sized bowl, whisk together the coconut milk, chia seeds, and vanilla.
- Put the mangos, pineapple, and water into your blender and blend on high speed until smooth.
- Divide the coconut chia pudding (it should have thickened up by now) between 4 1-cup mason jars. Top with the pureed mangos and pineapple. Either serve them right away or keep them in your fridge, covered, for up to 4 days. Serve with the coconut sprinkled over top.
Notes
- Add water gradually when using frozen mango to maintain a thick pudding consistency.
- Allow the chia seeds sufficient time to soak and thicken in the coconut milk before assembling the pudding.
- Store the pudding covered in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 59mg | 2% |
| Potassium | 292mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 58mg | 64% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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