by Olena

Coconut Mango Chia Pudding

by Olena

Coconut Mango Chia Pudding Recipe made with chia seeds, coconut and almond milks, fresh mango, then refrigerated overnight for easy healthy breakfast. | ifoodreal.com

 

I love cooking with coconut milk. Lots of flavour! It’s great for making coconut mango ice cream in summer, Thai shrimp curry in winter and chia pudding year round. Full of healthy fats, coconut milk is a plant-based superfood.

When it comes to coconut milk I’m very particular. My trusted brands are Trader Joe’s and Thai Kitchen. I find the consistency of other brands not as good. It simply separates.

My favourite mangos are Ataulfo (yellow) over more accustomed in North America Kent (green) variety. Ataulfo mangoes are yellow in colour, smaller in size and more flavourful. It is totally OK to buy any kind of fresh mango and use to make this coconut mango chia pudding. Look for a ripe and soft mango, as it has more flavour in it. Enjoy!

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Coconut Mango Chia Pudding

Coconut Mango Chia Pudding Recipe made with chia seeds, coconut and almond milks, fresh mango, then refrigerated overnight for easy healthy breakfast.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
Scale

Ingredients

  • 1/4 cup chia seeds
  • 1 cup coconut milk, light
  • 1/2 cup unsweetened almond milk, vanilla
  • 1 cup fresh mango, chopped

Instructions

  1. Combine all ingredients in a Mason jar or any container with a tight lid (I prefer glass). Refrigerate overnight or for at least 4 hours.
  2. Serve in the morning topped with Greek yogurt and more mango (optional).

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