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.
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.
Check out more healthy paleo breakfast recipes here.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
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
- Place half of the diced mango in a blender or a food processor together with coconut milk, honey and lemon juice. Process until smooth.
- 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.
- To serve, divide the pudding between two glasses and add the remaining diced mango and some berries of choice.
Nutrition
SHARE THIS RECIPE ON PINTEREST
So yummy and such a fun snack! I love chia seed pudding with fruit too, such a pretty and delicious flavor combo with the mango and raspberries.
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!
What a great make ahead breakfast or snack! It’s good to know it really only needs 15 minutes!
What a fun summery-y dessert! Coconut + Mango = <3
I love that the mango is blended up right in it- that sounds amazing!
Chia seed pudding with mango is such a delicious combo! A wonderful alternative to eggs, especially during the hot summer.
Thank you! I agree, it’s a good breaky for summer.
These look so pretty! I love chia puddings. Any kind of breakfast I can prep ahead of time, I’m down for!
Chia puddings with fruits are one of my favorite and it is great that they are healthy too.
These delicious wonders look so perfect for breakfast or anything in-between ! Just what I need to keep my tummy happy. 🙂
This chia seed and mango pudding looks so good and love the very pretty photos!
Thanks Stacey 🙂
I love chia puddings for a snack or breakfast, and mangos are my favorite with raspberries – such a good combo!
This looks delicious! Love the photos too. I don’t eat chia seeds – any recommendations for substitutes?
Ok, I am going to make chia seed pudding. I have been resisting but this looks amazing!
Can you use coconut milk from a carton for this? Not from a can?
Yes, you can!
Can you use frozen mangos? If so, what should the measurement be and would they need to be defrosted first?
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).
The best!