Paleo Mango Chia Pudding with coconut milk
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!
Servings 1 large serving (or 2 small servings)
Calories 376kcal
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
- Prep: Add all the 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. Stirring multiple times prevents the chia seeds from sticking together.
- Rest: Let rest for at least two hours in the refrigerator or at room temperature. If making overnight, store it in the refrigerator. Before eating, top mango coconut chia pudding with fresh chopped tropical fruits, coconut shavings, and nuts if you like!
Notes
Other milk options: 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.
Thickness: This recipe makes a nice thick pudding. Add a little more liquid to thin.
Mixing: 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).
Storage: Store leftover mango coconut chia pudding in the refrigerator for up to 3 days.
Nutrition
Calories: 376kcal | Carbohydrates: 30g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 20mg | Potassium: 452mg | Fiber: 14g | Sugar: 11g | Vitamin A: 912IU | Vitamin C: 31mg | Calcium: 252mg | Iron: 5mg