Mango Coconut Chia Pudding (Printable Version)

Creamy chia layered with mango and coconut, topped with toasted coconut and fresh mint for tropical flair.

# What You’ll Need:

→ Pudding Base

01 - 1/4 cup chia seeds
02 - 1 cup canned coconut milk
03 - 2 tablespoons pure maple syrup

→ Fruit Layer and Garnish

04 - 1 cup fresh mango cubes
05 - Toasted coconut flakes, for garnish
06 - Fresh mint leaves, for garnish

# Step-by-Step Guide:

01 - Whisk chia seeds, coconut milk, and maple syrup together in a mixing bowl until well blended.
02 - Cover and refrigerate for a minimum of 4 hours or overnight until the pudding achieves a thick, creamy texture.
03 - Spoon chilled chia pudding into serving glasses, alternating with layers of fresh mango cubes.
04 - Top with toasted coconut flakes and fresh mint leaves immediately before serving.

# Additional Tips::

01 -
  • Uses just five simple ingredients
  • Naturally vegan and gluten free
  • Make ahead for easy breakfasts or snacks
  • Customizable with your favorite toppings
02 -
  • High in plant based protein and fiber
  • Totally dairy free and suitable for most diets
  • Keeps well in the fridge for up to four days
03 -
  • Stir the pudding mix once after the first fifteen minutes in the fridge so the seeds do not clump
  • Use the ripest mango you can find for ideal flavor and sweetness
  • Toast coconut flakes just before using so their crunch stays perfect

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