Mango Coconut Chia Pudding
Tropical and sunshine-bright: creamy coconut chia pudding under a smooth mango purée. Dairy-free, sweetened by ripe mango, a golden layered jar.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Naturally gluten free
- Makes enough for 4
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/3 cup (55 g) chia seeds
- 1 1/2 cups (360 ml) coconut milk
- 1 tbsp honey, 1/2 tsp vanilla
- 2 ripe mangoes (or 2 cups frozen mango), blended smooth with a squeeze of lime
How to make it
Whisk chia, coconut milk, honey and vanilla; whisk again after 5 min. Chill 4 hr.
Blend the mango with lime to a smooth purée.
Spoon the set coconut chia into 4 glasses.
Top with a generous layer of mango purée.
Finish with diced mango or toasted coconut.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Mango Coconut Chia Pudding
Tropical and sunshine-bright: creamy coconut chia pudding under a smooth mango purée. Dairy-free, sweetened by ripe mango, a golden layered jar.
Ingredients
- 1/3 cup (55 g) chia seeds
- 1 1/2 cups (360 ml) coconut milk
- 1 tbsp honey, 1/2 tsp vanilla
- 2 ripe mangoes (or 2 cups frozen mango), blended smooth with a squeeze of lime
Instructions
- Whisk chia, coconut milk, honey and vanilla; whisk again after 5 min. Chill 4 hr.
- Blend the mango with lime to a smooth purée.
- Spoon the set coconut chia into 4 glasses.
- Top with a generous layer of mango purée.
- Finish with diced mango or toasted coconut.
