Mango Coconut Chia Pudding
Creamy coconut milk pudding studded with chia seeds, topped with fresh mango. Naturally vegan and packed with plant-based protein and fiber—ready to eat in 5 minutes.
- Total time
- 5 min
- Servings
- 2
- Calories
- 318
- Protein
- 7g
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
- ¼ cup chia seeds
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 large ripe mango
- 3 tablespoons unsweetened shredded coconut
Instructions
- 1
Open the coconut milk can and pour the entire contents—both thick cream and liquid—into a medium mixing bowl.
- 2
Pour 0.5 cup almond milk into the same bowl with the coconut milk.
- 3
Add 0.25 cup chia seeds, 2 tablespoons maple syrup, and 0.5 teaspoon vanilla extract to the bowl.
- 4
Stir with a spoon for 60 seconds, scraping the bottom and sides to break up any clumps, until the mixture is evenly combined and looks uniform.
- 5
Divide the pudding between two serving bowls or glasses, filling each about three-quarters full.
- 6
Hold the mango upright on a cutting board and slice downward on either side of the flat pit running lengthwise through the center, removing two thick halves.
- 7
Score the mango flesh in a crosshatch pattern by cutting horizontal lines 0.5 inch apart, then vertical lines 0.5 inch apart, cutting just deep enough to reach the skin without slicing through it.
- 8
Push the mango skin side down so the scored flesh pops outward into small cubes, then scrape the cubes into the pudding bowls.
- 9
Sprinkle 1.5 tablespoons shredded coconut over each bowl, distributing it evenly across the surface, and serve immediately.
Tools you’ll need
- medium mixing bowl
- spoon
- two serving bowls or glasses
- cutting board
- sharp chef's knife
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