Coconut Mango Chia Seed Pudding

Coconut Mango Chia Seed Pudding

Chia seeds are nutritious – full of omega-3s, calcium, antioxidants and fibre – and as such they are often labelled as a must-have superfood.  While I would take wild salmon and pastured eggs over any hyped up superfood, there is a time and a place for chia seeds in my life. Usually in a form of a chia seed pudding that can be made for a quick, on-the-go breakfast or as a simple and nutritious dessert.

This coconut mango chia seed pudding is a super easy recipe that you can adapt to create new variations with different dairy-free milks, soaked nuts and seeds, shredded coconut, cocoa, vanilla, cinnamon and other fruits and berries.

Cook’s notes

You can make chia seed pudding ahead of time (a few hours prior or overnight), however the chia seeds will puff up and be ready to be enjoyed within 15 minutes, so you can make these first thing in the morning before jumping in the shower.

Making chia seed pudding

You can use a larger bowl or a simple glass container to make a batch of the pudding or you can mix the chia seeds with the coconut mango puree in individual glasses, cups or mini mason jars.

For coconut milk, I used a can of full-fat coconut milk (55-60% coconut content) which I shook well before opening. If using thicker part of coconut milk or coconut cream, add extra water to dilute it to milky consistency.

You can get chia seeds in most health food stores and online. Find it on Amazon here.

Coconut Mango Chia Seed Pudding

Check out more healthy paleo breakfast recipes here.

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Coconut Mango Chia Seed Pudding

Coconut Mango Chia Seed Pudding

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 1x
  • Category: Breakfast

Scale

Ingredients

  • 1 mango, diced
  • 1 cup coconut milk (see notes)
  • 1 tablespoon honey or other natural sweetener of choice
  • 1 tablespoon lemon or lime juice
  • 4 tablespoons chia seeds
  • Garnish: raspberries or other berries

Instructions

  1. Place half of the diced mango in a blender or a food processor together with coconut milk, honey and lemon juice. Process until smooth.
  2. Pour the coconut mango mixture into a container and add the chia seeds. Stir through and leave for 15-20 minutes, until the chia seeds have puffed up and the mixture turned into thick, pudding or jelly like substance. If making ahead of time, cover with a lid or some cling wrap and refrigerate for anywhere between 2 hours to overnight.
  3. To serve, divide the pudding between two glasses and add the remaining diced mango and some berries of choice.

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Coconut Mango Chia Seed Pudding (Gluten-free, Paleo, Primal, Dairy-free)

Comments

20 Comments
  1. Love all those pretty colors! I’ve still got the girls home for summer break and because they play so hard, they snack a bit more than the school year! This is a great snack change up for them that I can feel good about!

    1. Yes, you could use frozen mango. I would defrost them in the fridge overnight or on the countertop for a few hours. The quantity would be about the same once defrosted, maybe a cup of diced mango (if that is how it’s frozen).

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