This Coconut Mango Chia Pudding is a recipe for creamy, rich, tropical goodness!
If you’re looking for a nutritious, delicious and sweet breakfast, I’ve got you covered! Coconut Mango Chia Pudding is made using just 5 ingredients and will fill you up with one serving. In every bite, you get creamy chia pudding with hints of coconut, along with sweet and juicy mangoes. It’s basically like eating dessert for breakfast!
In fact, I happily eat this for dessert quite often. A guilt-free dessert that’s an absolute treat?
Yes, please!
Chia Seed Pudding is simply awesome. You can make it ahead of time, it’s filled with good fats and fibre, Omega 3 and it is customizable. Add any fruits, chocolate, nuts, jam, granola – everything is welcome!
If you’re new to making chia seed pudding, all you’ll need is approximately 2 tablespoons per serving and your soaking liquid of choice! I went with coconut milk this time, but I have used homemade cashew milk, almond milk, and yogurt before ( see below for the links). The liquid you choose to soak the chia seeds in gives the pudding a lot of flavor, that helps accentuate the other ingredients added. Since the chia seeds themselves don’t offer much flavor, I like to add a bit of vanilla extract or cinnamon. Then, stir the mixture with milk well and refrigerate overnight!
Next morning, you get to top it off with your choice of ingredients. There you’ve got it – an easy, healthy and yummy breakfast!
Another thing I love about this Coconut Mango Chia Pudding recipe is that its kid-friendly. It’s so easy for them to join in on the fun! My son loves to make his own, so usually, I just give him the plain pudding, fruits and a bunch of topping options. It makes for an excellent after school snack.
This recipe is very straightforward. The highlight in this is the delicious mango saffron compote which was left over from my Baked Yogurt recipe. It turned a good chia pudding into a sublime one! I think a jar of this compote is a wonderful condiment to have on hand – great on pancakes, ice creams, waffles, on plain yogurt…maybe even toast!
NOTES:
If you’d like more chia seed pudding ideas, I have a wonderful compilation for you with my go-to recipes –
- 1 cup Light coconut milk
- 2 tsp Desiccated coconut
- 2 tbsp Chia seeds
- 1/4 tsp vanilla extract
- 2 tbsp Mango saffron compote *
- Mango and Coconut Flakes for garnish
- In a small bowl whisk the coconut milk, desiccated coconut and chia seeds. Cover and chill overnight in the refrigerator.
- Stir it well the next morning. Add a bit more milk, if the consistency is too thick for you.
- Layer the chia pudding with the compote in a small bowl or jar. Top it with fresh mango pieces and coconut flakes. Serve immediately or refrigerate for later use. Enjoy!
You can find the recipe for the Mango Saffron Compote here
I am a sucker for saffron and the mango compote is right up my street. I can imagine how delicious this must be!
Saffron and mango work so well together!I hope you get a chance to try this before the mangoes finally bid us adieu!