Mango Coconut Chia Pudding

Name: Mango Coconut Chia Pudding
Prep time: 8 h
Total time: 8 h
Yield: 4 serving
Ingredients: 1/2 lb. frozen mango chunks*; 1 13oz. can lite coconut milk*; 1 tsp sugar; 6 Tbsp chia seeds

User Reviews

4.7

78 reviews

Excellent

Prep Time
8 hrs
Total Time
8 hrs
Servings
4
Calories
20305 kcal
Course
Dessert, Breakfast, Others
Cuisine
Vegetarian, Vegan, gluten-free

Mango Coconut Chia Pudding

Nancy Wheeler

Report

These Mango Coconut Chia Pudding cups are a fast and easy make-ahead breakfast with tons of fiber and protein.

Share:

I Made This!

58 people made this

Print

15 people printed this

Save this

46 people saved this

Ingredients

Servings

1/2 lb. frozen mango chunks* $1.65
1 13oz. can lite coconut milk* $2.19
1 tsp sugar $0.02
6 Tbsp chia seeds $0.93

Add to Shopping List

Instructions

If the mango chunks are in large pieces, chop them into smaller, 1/4-inch pieces. Place half of the mango chunks , the coconut milk, and sugar in a blender and process until smooth.
Divide the remaining mango chunks between 4 small containers (10-12oz. containers). Add 1.5 Tbsp of chia seeds to each container. Finally, pour the mango coconut milk mixture into the containers, dividing it evenly between all four.
Stir the contents of each container to make sure all the chia seeds have adequate exposure to the liquid. Place lids on the containers and refrigerate over night, or up to 4-5 days.

Notes

*Fresh mango can be used in place of frozen. You'll need about 2 cups of mango chunks.**Do not use full-fat canned coconut milk as it has a lower moisture content and may not fully hydrate the chia seeds.