Chia pudding with coconut milk and mango is a great snack! It is full of fiber and tastes like a sweet treat. It has a very tropical and refreshing taste. I love to make a big batch of this to eat for a few days. Pureed mango is my favorite topping but it would be good with any tropical fruit. It's refreshing and delicious.
I have made so many variations of chia pudding and this coconut chia pudding with mango is by far my favorite. The secret ingredient is using a can of full fat coconut milk! It makes it so creamy and it feels like a treat. I used to just use almond milk by itself and it was never something I really enjoyed eating. Even my kids love this.
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There are so many combinations you could do. I like to use frozen fruit usually because it tastes more ripe than what I can get fresh where I live. It is cheaper sometimes, too. I let it thaw for awhile and then put it in the blender with some unsweetened almond milk until it's mostly pureed. My blender won't blend it if I try to puree while it's totally frozen. It makes such a good flavor combination with the creamy coconut!
Equipment
- Bowl
- Whisk
- Measuring Spoons
- Measuring Cups
- Blender
Ingredients
- For the Chia Pudding
- 1 Can Coconut Milk, full fat
- 1 ½ Cups Almond Milk, Unsweetened Plain or Unsweetened Vanilla
- 2 tablespoon Pure Maple Syrup
- 2 teaspoon Vanilla Extract
- ½ Cup Chia Seeds
- For the Pureed Mango
- 2 Cups Mango
- 1 Cup Almond Milk, Unsweetened Plain or Unsweetened Vanilla
Instructions
- Gather everything you need. If you are using frozen mango, get it out to thaw or even better if you get it out the night before and let it that in the refrigerator overnight.
- Grab a mixing bowl and add in your coconut milk, almond milk, pure maple syrup, and vanilla extract. Give it a stir and then add in your chia seeds. Whisk until there are no clumps.
- Place in the refrigerator to thicken for about 5 hours.
- Once your chia pudding has thickened, blend up the mango with the almond milk. Two cups mango to .5-1 Cup almond milk. This just depends on how thick or thin you want it.
- Mix mango into the chia pudding and enjoy!
Notes
- You can use any fruit, but I love to pair mango with coconut.
Storage
- This stores well in the refrigerator for up to 5 days. It makes a fantastic snack that's already prepped for the week!
Other Recipe Inspiration
Favorite Things
- Double Ended Measuring Spoons
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📖Recipe
Coconut Chia Pudding With Mango
Ingredients
For the Chia Pudding
- 1 Can Coconut Milk full fat
- 1 ½ Cups Almond Milk Unsweetened Plain or Unsweetened Vanilla
- 2 tablespoon Pure Maple Syrup
- 2 teaspoon Vanilla Extract
- ½ Cup Chia Seeds
For the Pureed Mango
- 2 Cups Mango
- 1 Cup Almond Milk Unsweetened Plain or Unsweetened Vanilla
Instructions
- Gather everything you need. If you are using frozen mango, get it out to thaw or even better if you get it out the night before and let it that in the refrigerator overnight.
- Grab a mixing bowl and add in your coconut milk, almond milk, pure maple syrup, and vanilla extract. Give it a stir and then add in your chia seeds. Whisk until there are no clumps.
- Place in the refrigerator to thicken for about 5 hours.
- Once your chia pudding has thickened, blend up the mango with the almond milk. Two cups mango to .5-1 Cup almond milk. This just depends on how thick or thin you want it.
- Mix mango into the chia pudding and enjoy!
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