Mango Coconut Chia Pudding Bowl
Creamy chia pudding infused with coconut milk, topped with fresh mango and toasted coconut flakes. Ready in 10 minutes, or chill overnight for a grab-and-go breakfast.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
freshlightwholesomeamericanvegetarianvegangluten-freedairy-free
Ingredients
- ¼ cup chia seeds
- 1 cup coconut milk (canned, full-fat)
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1.5 cups fresh mango, diced
- ¼ cup coconut flakes, toasted
Instructions
- 1
Combine chia seeds, coconut milk, maple syrup, and vanilla in a bowl. Stir well to combine.
- 2
Let sit for 5 minutes, then stir again to break up any clumps that formed.
- 3
Divide pudding between two bowls. Top each with mango and toasted coconut flakes.
- 4
Serve immediately, or cover and refrigerate up to 4 hours.
Tools you’ll need
- mixing bowl
- spoon
- two serving bowls
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