Name: Mango Coconut Chia Pudding
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 2 cups coconut milk; 2 cups mango (fresh or frozen (1 large ripe mango)); 1 Tbsp lime (or lemon) juice (zest to taste); 2 pinches sea salt + black pepper ((optional)); 1/2 - 1 tsp turmeric powder ((optional)); 6 Tbsp chia seeds; fruit; coconut flakes; granola ((I used ALL GOOD Vanilla Coconut Granola))

Serves

Level

Easy

Ingredients

Ingreds.

Total

10mins

Serves

Level

Easy

Ingredients

Ingreds.

Total

10mins

Who’s in the mood for a sweet, creamy, tropical breakfast treat? This Mango Coconut Chia Pudding is one of my favorite healthy breakfast recipes. It’s high in protein, fiber and healthy fats so it will keep you satisfied until lunchtime and it also helps to beat sugar cravings. All you need is 4 ingredients + you can easily prepare several servings at once so you have enough for an entire workweek.

Ingredients

Chia Pudding

2 cups coconut milk
2 cups mango fresh or frozen (1 large ripe mango)
1 Tbsp lime (or lemon) juice zest to taste
2 pinches sea salt + black pepper (optional)
1/2 - 1 tsp turmeric powder (optional)
6 Tbsp chia seeds

Toppings

fruit
coconut flakes
granola (I used ALL GOOD Vanilla Coconut Granola)

Servings: servings

Units:

Directions

Prep

10 mins

Total

10 mins

Put the coconut milk in the blender together with the mango, lime juice and zest, sea salt, black pepper and turmeric powder. Blend until smooth.
In a mixing bowl, combine the chia seeds and mango coconut milk. Stir well with a spoon. Allow the pudding to sit for a few minutes and then stir again (this helps to prevent clumping).
Cover and chill in the fridge for at least 2 hours or preferably overnight. The longer you leave the pudding in the fridge, the creamier it will become.
Stir well before serving and top with fresh fruit, coconut flakes and a few spoonfuls of granola (or mixed nuts and seeds).

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Julie's tips:

This chia pudding will stay fresh for at least 3 days in an airtight container in the refrigerator.

You can replace the coconut milk with almond milk, rice milk or any other non-dairy milk. By adding a spoonful of nut butter, the chia seed pudding will get even creamier and more flavorful.

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Comments

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April 12, 2018 at 4:59 pm

I made these this past weekendabsolutely fantastic. I didn”t actually form them into balls; I just put the dough in a container in the fridge and have been using in various ways: I made a vegan cake batter “blizzard with it using vanilla artic zero, some almond milk, and a few spoonfuls of the dough (I just blended it all together and then topped it with a few more dough pieces), and of course, eating it straight from the container has been great, too! Love your recipes!

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