Mango Coconut Chia Pudding is my favorite flavor in the set! A super easy paleo breakfast with tropical vibes that is worth waking up for. This gluten and dairy-free recipe can be made with thawed frozen mango for a tasty treat year around!
Chia pudding became a favorite gluten-free breakfast and snack during my year of travel! It's the quickest healthy breakfast option -- chia seeds are lightweight and nutrient-packed, and the milk can be super versatile. I usually make chia puddings overnight to take along the next day.
Once I switched from cycle touring to van life, I leveled-up to include several amazing flavors. I'm so excited to share this one with you -- Mango Coconut Chia Pudding is my favorite!
Why you’ll love this Mango Coconut Chia Pudding Recipe:
- It makes a nice thick pudding that won’t spill in your backpack
- It’s super versatile — use any milk on hand and switch up the toppings
- Healthy dessert… or dessert for breakfast
- Perfect for travel and on-the-go!
What to know before you start:
Use any plant-based milk you like.
You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.
Find your own perfect chia pudding consistency.
This recipe makes a nice thick pudding. Add a little more liquid to thin.
Prevent clumps — make sure you shake/stir it well.
You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).
Tips to make my Mango Coconut Chia Pudding Recipe on the road:
From warm Hawaii campsites to cycling the Pacific Coast and van life, Mango Coconut Chia Pudding is a favorite healthy snack!
Check out my Simple 2-ingredient Chia Seed Pudding Recipe for a list of travel tips.
Mango Coconut Chia Pudding Recipe:
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Mango Coconut Chia Pudding
- Total Time: 5 minutes
- Yield: 1 1x
- Diet: Vegan
Description
Mango Coconut Chia Pudding is my favorite flavor in the set! A super easy paleo breakfast with tropical vibes that is worth waking up for. This gluten and dairy-free recipe can be made with thawed frozen mango for a tasty treat year around!
Ingredients
- ⅓ cup water
- ⅓ cup Full Fat Coconut milk (if solid, warm until liquid)
- ½ cup fresh or thawed frozen mango
- ¼ teaspoon vanilla
- 3 tablespoons Chia seeds
Instructions
- Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
- Let sit for at least two hours — I prefer overnight. Top with fresh tropical fruits, coconut shavings, and nuts if you like!
Notes
You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.
This recipe makes a nice thick pudding. Add a little more liquid to thin.
You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).
- Prep Time: 5
- Category: Breakfast, Snack, Summer
- Method: No cook
- Cuisine: Vegan, American
Keywords: Mango Coconut Chia Pudding, Easy Coconut Chia Pudding, Paleo Breakfast, Grain-free breakfast
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Hungry for more?
Try these:
- Simple Chia Seed Pudding Recipe >> 2-ingredient paleo breakfast
- Chocolate Chia Pudding Recipe
- The 3 Best Gluten Free Smoothie Recipes
- Rice Porridge >> quick + easy GF breakfast
Or check out our tasty gluten-free Recipe Index <3
With love and gratitude,
❤︎ Jamie
Nancy
This tastes like summer! Yum!
★★★★★