Description
A creamy and nutritious no-cook mango coconut chia seed pudding made with coconut milk, chia seeds, and sweetened with maple syrup. Perfect as a wholesome breakfast or a healthy snack, topped with fresh mango, coconut flakes, and Greek yogurt.
Ingredients
Chia Seed Mixture
- 1/4 cup chia seeds
- 1 cup canned coconut milk
- 1/2 cup milk of your choice (dairy or plant-based), plus extra if needed
- 1 tablespoon maple syrup
- 1 teaspoon vanilla essence
Toppings
- 1/2 cup chopped mango
- 1 tablespoon unsweetened coconut flakes
- Plain or vanilla Greek yogurt, for topping
Instructions
- Prepare the Chia Seed Mixture: In a small dish or jar, combine the chia seeds with coconut milk, your choice of milk, maple syrup, and vanilla essence. Use a whisk to mix thoroughly, ensuring the chia seeds are evenly distributed and begin absorbing the liquid.
- Refrigerate and Stir: Cover the mixture and refrigerate for at least 3-4 hours, or overnight for best results. After setting, whisk or fork the mixture again to break up any clumps. Add a few tablespoons of milk if the pudding is too thick to reach your preferred consistency.
- Portion and Serve: Once set, divide the chia pudding into two portions. Serve each with a scoop of Greek yogurt, a sprinkle of coconut flakes, and cubed mango on top. Enjoy as a creamy and healthy breakfast or snack.
Notes
- You can use any milk of your choice such as almond, soy, or cow’s milk depending on dietary preferences.
- Letting the pudding sit overnight will improve texture and flavor absorption.
- For extra sweetness, drizzle a little more maple syrup on top if desired.
- This pudding can be stored in the refrigerator for up to 3 days.
- Adjust coconut flakes quantity based on preference for added texture and flavor.
- Prep Time: 10-15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
