Mango Chia Seed Pudding with coconut milk, a rich and creamy breakfast or dessert if you are looking for better alternatives to sugary puddings. It's incredibly refreshing, plus so quick and easy to make, ready in less than 30 minutes. It's also a family-friendly recipe, so everyone can enjoy it!
I am a breakfast girl through and through, and I couldn't possibly start my day without a nice cup of tea and either some nice refined sugar-free pancakes, banana waffles, a piece of toast with peanut butter and fresh fruit or some comforting porridge.
But chia seed pudding has been a revelation for me, it's definitely a great alternative to the more traditional breakfast recipes I was used to. Texture wise, it's pretty close to my tapioca pudding, once the seeds have absorbed the liquid they are in, they become gelatinous.
I must say, I actually really like it, although if you are not a great fan of little bubbles, you can blend the pudding for a smooth texture once the liquid is absorbed, but that's entirely optional.
The mango puree adds even more goodness to it, and natural sweetness. You can opt for any other fruit puree, that's totally up to one's taste and preference, will still get a fantastic 5-ingredient breakfast pudding.
I chose maple syrup to sweeten the pudding, and even if it was not intentional, this chia seed pudding is vegan friendly too. But it also works with honey or any other syrup of your choice.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- coconut milk - I used full-fat canned coconut milk, which I highly recommend, as it makes the pudding very creamy and rich
- chia seeds - easily-available in most supermarkets, not just the larger ones
- maple syrup - used to sweeten the pudding, it also adds a suble flavour to it
- mango - make sure to use a ripe juicy mango, as it's naturally sweet and extra delicious
Easy swaps
The tinned coconut milk can be replaced with any other plant-based milk of your choice, with almond, soy or oat milk being the most popular options. They can be either sweetened or unsweetened.
However, these variations will make the pudding as creamy as the tinned coconut milk does, so you might one to add some yogurt, either dairy or plant-based to make it creamier.
Step-by-step photos and instructions
- add the coconut milk to a bowl or container
- add the chia seeds to it and stir well
- set it aside for 20 -25 minutes for the seeds to soak up the liquid ( see photo 3)
- peel and chop the mango into chunks, then add them to a blender
- blitz until you get a smooth puree
- add half of the amount of mango puree to the chia seed pudding and mix well
- divide the pudding between 6 small serving bowls, and top each bowl with mango puree
Expert tips
Contrary to popular belief, you do not need to soak the chia seeds in liquid overnight. Whist you can definitely prepare it the night before, refrigerate and serve it the next day for breakfast, and you get a delicious overnight chia seed pudding, the seeds only need 20 minutes to soak up the liquid.
If you wish to prepare the pudding and enjoy it as soon as it's ready, you can literally have it ready to serve in less than 30 minutes, regardless of the milk you go for. I definitely like the pudding cold from the fridge, so I recommend you refrigerate it before consuming.
The ratio chia seeds to liquid is 1:4, one part seeds, and 4 parts liquid, which means, for half a cup of chia seeds used, I added 2 cups of coconut milk.
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Mango Chia Seed Pudding
Ingredients
- ½ cup chia seeds ( 125 g)
- 2 cups tinned full-fat coconut milk (500 ml)
- ¼ cup maple syrup (65 ml)
- 1 mango
Instructions
- Add the coconut milk and maple syrup to a large bowl or container.
- Add the chia seeds and mix well to combine.
- Set it aside for 20-25 minutes until the seeds have soaked up the liquid.
- Peel and chop the mango into chunks and add them to a blender.
- Blitz until you get a smooth mango puree.
- Add half of the mango puree to the chia seed pudding and mix well.
- Divide the pudding between 6 small bowls or dessert glasses and top each glass with mango puree.
- Refrigerate until ready to consume.
Video
Notes
- You do not need to soak the chia seeds in liquid overnight. Whist you can definitely prepare it the night before, refrigerate and serve it the next day for breakfast, and you get a delicious overnight chia seed pudding, the seeds only need 20 minutes to soak up the liquid.
- The ratio chia seeds to liquid is 1:4, one part seeds, and 4 parts liquid, which means, for half a cup of chia seeds used, I added 2 cups of coconut milk.
Nutrition
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