Chia pudding is extremely easy to make, its nutritious, and delicious. It is a healthy way to start your day, a great breakfast I must say! This pudding can be made in advance and it lasts for 5 days in the refrigerator. I like to make it in jars so you can grab a jar, whenever you want. Chia pudding also makes for a very satisfying snack or an enjoyable creamy dessert.
What makes this pudding healthy? Its Chia Seeds. Chia seeds are gluten free and high in fiber, high in protein and contains healthy fats. This chia pudding is a tasty way of making a good food choice. We tend to think that healthy foods are not tasty, but not this mango chia pudding. This recipe feels like an extravagance. It has a tropical flair going on with the combination of mango and coconut. I have no doubt this pudding will brighten your mood and transport you to the beach.
You can make Chia Pudding in a variety of flavor combinations, but in my opinion a creamy plant-based (vegan) milk is the way to go for a luscious texture. My favorite choice is coconut milk from a can or cashew milk. You can also get creative with fruit toppings. Just remember texture is key and I like the ratio of chia to milk in the recipe below. This recipe is extremely quick to put together but requires a minimum 40-minute resting time before you can enjoy it.
Total Time - 50 mins
Active Time – 10 minutes
Yields – 4 servings
INGREDIENTS
- 2 cups mango chunks
- 1 can unsweetened coconut milk (403 ml)
- 6tbsp chia seeds
- 1 tsp vanilla
- 2 tbsp maple syrup or sweetener of your choice
INSTRUCTIONS
- Add the chia seeds, coconut milk, maple syrup and whisk together.
- Give the mixture a good stir after 15 minutes to make sure all the chia seeds are well soaked and there are none floating on top. Let it sit in the refrigerator for 40 minutes until the chia seeds bloom.
- Add the mangos to the blender or food processor and process into a purée.
- Once the chia seeds are ready spoon the coconut milk mixture and layer the mango puree carefully on top in serving glass or jars. Repeat at least twice. If you are using glasses make sure you cover it with plastic wrap, so it is covered when you store.
- Alternatively, you could mix the mango puree in the coconut milk mixture.
- Serve cold.
