Mango Chia Seed Pudding

A serving glass with chia seed pudding topped with mango puree and mint leaves and a navy blue tea towel around the glass.

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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!

Prep Time10

Resting Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: International

Diet: Gluten Free, Vegan, Vegetarian

Servings: portions

Calories: 289kcal

Author: Daniela Apostol

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