Mango coconut chia seed pudding

NO-FUSS MANGO CHIA PUDDINGS | A tropical paradise encapsulated in a jar. 
Escape to a tropical paradise with these mango coconut chia puddings. Fast and easy to make, they make for the perfect dreamy make-ahead breakfast treat or dessert to cap off your evening meal._DSC0883
These treats are gluten-free, sugar-free, and dairy-free dessert and only require five ingredients: chia seeds, coconut milk, maple syrup, mango, and coconut. Best made the night before so the chia seeds can fully absorb the coconut milk and they are ready in a jiffy for breakfast the next day.

Mango coconut chia seed pudding

PREP TIME: 10 min | COOK TIME: 2 hours / overnight | YIELDS: 3 servings

  • 3 tablespoons of chia seeds
  • 1 cup of coconut milk
  • 1 ripe mango
  • 1 tablespoon of coconut nectar
  • 2 tablespoons of dissected coconut or coconut flakes, to garnish


  1. Mix together the coconut milk, chia seeds and coconut nectar in a jar or bowl._DSC0799
  2. Refrigerate for two hours, or overnight if possible.
  3. Next morning, puree the mango flesh in a food processor. _DSC0839
  4. Distribute the chia seed mixture evenly into three small jars or glasses. Evenly add a layer of pureed mango. To serve, sprinkle with some coconut flakes or dissecated coconut and garnish with a mint leaf.  _DSC0847_DSC0905


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