Coconut Mango Chia Pudding

Mango chia pudding is thick and creamy, with layers of coconut milk chia pudding and mango puree. You'll enjoy the refreshing, tropical flavor!  

We recently returned from our Grand Cayman babymoon. We stayed at the Kimpton Seafire resort, and they served these small cups of mango chia pudding.  

I knew I had to come home and make this delicious, tropical, healthy breakfast! It revived my love of chia pudding, so I decided to launch a Chia Pudding Week, which begins today! Who is excited?!  

Chia pudding tastes just like pudding! The chia seeds have a pretty neutral flavor, so the final flavor is determined by the milk you use and the additives you add! I decided to use coconut milk in this recipe to make it particularly thick and creamy,  

and to keep with the tropical theme. Of course, there are layers of mango puree that elevate this chia pudding to the next level. Mmm, I want to eat this all summer!

In a mason jar or lidded bowl, combine the coconut milk, chia seeds, and maple syrup. Allow the mixture to sit for approximately five minutes before stirring again to break up any clumps.  

Cover and chill the mixture for at least 30 minutes. I like to take this step the night before and keep it in the fridge all night!  

While the coconut chia pudding is cooling, peel and remove the mango flesh. If you have never worked with fresh mango before, don't be intimidated! Begin by removing all of the mango's skin using a knife.   

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