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mango coconut chia pudding with chunks of coconut on top, sprinkled with toasted shredded coconut. The jars are sitting on a white cutting board with a white backdrop.
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20-Minute Mango Chia Pudding with Coconut Milk

Thick, creamy and perfect consistency coconut milk chia pudding with layers of sweet mango puree. Topped toasted coconut for crunch! This 20-minute recipe will instantly teleport you to a tropical destination.
Course Breakfast, Dessert
Cuisine American, North American
Diet Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Wait time 20 minutes
Total Time 25 minutes
Servings 3 people
Calories 303kcal
Author Hannah Sunderani

Ingredients

Coconut Chia Pudding

  • 1/4 cup chia seeds
  • 1 cup full-fat canned coconut milk
  • 2 tsp agave (to taste)
  • pinch salt
  • 1/4 cup coconut water or filtered water (optional, for thinning)

Mango Puree

  • 1 1/2 cups fresh chopped mango , or frozen mangoes (thawed)
  • 1 1/2 tsp agave
US Customary - Metric

Instructions

Make the chia pudding

  • Toast the coconut flakes in a skillet, stirring frequently, until lightly golden, 3-5 minutes. Set aside.
  • Shake the canned coconut vigorously to combine before opening.( If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave safe glass and heat for 30 seconds, stir until smooth and combined). 
  • In a small mixing bowl add the chia seeds and the smooth coconut milk, agave and a pinch of salt and whisk together. Let sit for 5 minutes then whisk again. Taste and add more agave to sweeten if desired.
  • Let the chia pudding thicken for 20 minutes or overnight, if too thick add splashes of coconut water or filtered to thin until desired pudding consistency.

Make the mango puree

  • Meanwhile, in a blender (or magic bullet) add the soft mangoes and agave. Blend for 1 minute until smooth.
  • Divide the coconut chia pudding and mango puree between two cups, optional to layer the chia pudding and the mango for pretty layers. Sprinkle with the toasted coconut for a crunchy topping and enjoy!

Notes

Recipe will keep for 5 days. Store in the fridge in an air-tight container.
Mango puree can also be frozen for up to 3 months in an air-tight container. Let thaw and stir well before using.
 

Nutrition

Calories: 303kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 13mg | Potassium: 362mg | Fiber: 6g | Sugar: 19g | Vitamin A: 900IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 4mg