Coconut Milk Mango Chia Pudding – a delicious recipe with chia seeds, milliliters coconut milk, water, vanilla, mango, lime. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place chia seeds in a container and add coconut milk, coconut water and a drop of vanilla extract. With a spoon stir until well combined. Close the jar with a lid or with cling film and leave to soak for about 2 hours. You can also refrigerate overnight, but keep in mind your coconut milk will thicken to almost solid and you may need to warm it up to loosen again in the morning (I refrigerated overnight and then in the morning gave it a quick steam bath).
2
Peel and cut mango into chunks and put into a blender. Save a couple of smaller chunks for topping. Add juice of 1 lime to blender. Blend until smooth and thick.
3
Assemble your pudding: place a couple of spoons of mango puree, then add a layer of chia pudding and repeat. Top your pudding with the saved mango chunks, passion fruit and toasted coconut. Serve.
89
kcal
Calories
4
g
Fat
12
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 30 grams chia seeds, 200 milliliters coconut milk, 150 milliliters coconut water, drop of vanilla extract, and more.
Yes, Coconut Milk Mango Chia Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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