Mango Chia Pudding Recipe

This mango chia pudding recipe combines coconut milk with chia seeds for a thick, creamy pudding that's layered with honey-sweet fresh mangoes.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Mango Chia Pudding

Prep Time 15

Chill Time: 2

Servings servings

Calories 364kcal

Author Faith Gorsky

Ingredients

Chia Pudding:

13.66 ounces canned full-fat unsweetened coconut milk at room temperature (see Notes for substitutes)
4 tablespoons chia seeds
2 tablespoons granulated keto sweetener or granulated white sugar
1 1/4 teaspoons pure vanilla extract
1/16 teaspoon salt

Mango Layer:

2 champagne mangoes peeled and diced
1 tablespoon raw honey
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

US Customary - Metric

Instructions

Make the chia pudding. Shake the can of coconut milk to get rid of any lumps. Add the coconut milk, chia seeds, sweetener, vanilla, and salt to a large bowl and whisk well to combine. Let the pudding sit at room temperature for 10 to 15 minutes to thicken a bit while you make the mango layer, whisking a couple times every so often.
Make the mango layer. Combine the diced mango, honey, vanilla, and salt in a medium bowl and stir to coat the mango.
Layer the puddings. Layer the thickened chia pudding and mango any way you like in 4 individual glasses. (TIP: If you want a layer of mango on top, wait until the pudding is fully set to add it.)
Chill overnight. Cover each glass with plastic wrap and chill for at least 2 hours or overnight so it can fully thicken. Enjoy!

Notes

Storage: Store covered in the fridge for up to 3 days. It should stay good for up to 4 days, but the fruit's texture will soften a bit more each day. I recommend eating it within the first 3 days or storing the mango separately and adding it right before eating instead of layering it into the pudding.

Coconut Milk Substitutes:

Mango Puree: Use 1 3/4 cups of mango puree. Or use any combination you like of mango puree and unsweetened full-fat coconut milk to get a total of 1 3/4 cups (for example, 3/4 cup coconut milk + 1 cup mango puree, etc.).
Regular Yogurt: Use 1 3/4 cups regular yogurt + 2 tablespoons chia seeds + 2 teaspoons chia seeds.
Greek Yogurt: Use 1 cup Greek yogurt + 3/4 cup milk + 4 tablespoons chia seeds.
Regular Milk (cow's milk, almond milk, soy milk, etc.): Use 2 cups milk + 6 tablespoons chia seeds.

Nutrition