Mango Coconut Chia Pudding
This tropical chia pudding is made with creamy full fat coconut milk and topped with fresh mango for a naturally sweet paleo breakfast or dessert. It is grain free and dairy free and requires zero cooking making it the ultimate effortless and nutritious meal prep recipe.
A luscious tropical mango coconut chia pudding that is paleo grain free dairy free and completely no cook.
Nutrition per serving
Ingredients
Base
Topping
Sweetener
Flavoring
Instructions
Mix the Chia Base
In a bowl or mason jar whisk together coconut milk maple syrup vanilla extract and lime zest until fully combined. Add the chia seeds and stir vigorously to distribute them evenly throughout.
Rest and Stir Again
Let the mixture sit at room temperature for 10 minutes then stir again to break up any clumps that may have formed. This second stir is essential for a smooth and even pudding texture.
Refrigerate Overnight
Cover the jars tightly and refrigerate for a minimum of 4 hours or ideally overnight until the pudding is thick creamy and fully set. The chia seeds will absorb the coconut milk completely.
Top and Serve
When ready to serve give the pudding a stir and spoon it into bowls or glasses. Top generously with fresh diced mango and a sprinkle of toasted coconut flakes for added crunch and flavor.
Substitutions
Common mistakes
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