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COCONUT MANGO CHIA PUDDING
19

COCONUT MANGO CHIA PUDDING

NUTRITION
HEALTHY RECIPES
Jan 01, 2025

COCONUT MANGO CHIA PUDDING

Coconut Mango Chia Pudding is a tropical and refreshing snack or breakfast made with creamy coconut milk, nutrient-packed with chia seeds and juicy diced mango. This pudding is sweetened with a touch of honey. It is light yet satisfying, rich in fibre, and loaded with antioxidants. The chia seeds absorb the coconut milk, creating a thick, pudding-like texture, while the mango adds a burst of natural sweetness and colour. This recipe is not only gluten-free and dairy-free but also quick to prepare, making it a perfect grab-and-go option. It is an ideal tropical treat for breakfast or dessert.

RECIPE CATEGORY

Breakfast, Snack, Dessert

SERVING SIZE

1 serving

CUISINE

Caribbean, Mediterranean, Tropical

PREPARATION/TECHNIQUES

No-Cook, five ingredients or less, Prepared in Advance

OCCASION/HOLIDAY

Summer, Spring, Picnic, Family Brunch, Mother’s Day, Party, Post-Workout Snack

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Gluten-Free, Dairy-Free, Low Fat, Low Sodium, Vegan (if using maple syrup), Vegetarian, Kid Friendly, Quick & Easy

DISH TYPE

Pudding, Snack, Breakfast, Dessert

INGREDIENTS

  • 100ml coconut milk
  • 1 tbsp chia seeds
  • 50g mango, diced
  • 1 tsp honey

FULL NUTRITIONAL INFORMATION

  • Calories: 150
  • Protein: 3g
  • Carbohydrates: 18g
  • Sugars: 13g
  • Fats: 8g
  • Fibre: 4g
  • Sodium: 10mg

PREPARATION

  • Mix Coconut Milk And Chia Seeds: Combine 1 tbsp of chia seeds with 100ml of coconut milk in a small bowl or jar. Stir well to ensure the chia seeds are evenly distributed.
  • Add Honey: Stir in 1 tsp of honey, blending it into the mixture for a subtle sweetness.
  • Let It Set: Cover and refrigerate for at least 1 hour, preferably overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
  • Top With Mango: Once the chia pudding has been set, dice 50g of fresh mango and layer it on top of the pudding.
  • Serve Immediately: Enjoy your Coconut Mango Chia Pudding chilled as a light breakfast or snack.

PREP TIME

5 minutes (plus 1 hour to set)

COOKING TIME

None

TIPS

  • Stir After 10 Minutes: To prevent clumping, stir the chia seed mixture again after 10 minutes of chilling. This stirring ensures the seeds are evenly distributed.
  • Use Full-Fat Coconut Milk: For a richer and creamier pudding, opt for full-fat coconut milk. Light coconut milk will create a thinner consistency.
  • Sweeten To Taste: Adjust the sweetness by adding more honey, or use maple syrup or agave for a vegan version.
  • Add Texture: Top with shredded coconut, nuts, or granola for an extra crunch and texture contrast.

VARIATIONS

  • Vegan Option: Use maple syrup or agave nectar instead of honey to make the pudding vegan.
  • Protein Boost: Add a scoop of plant-based protein powder or a spoonful of nut butter for an extra protein boost.
  • Tropical Mix: Add other tropical fruits like pineapple or papaya along with the mango for a colourful and flavourful twist.
  • Spiced Version: Sprinkle a pinch of cinnamon or cardamom into the chia seed mixture for a warm, spiced flavour.
  • Berry Addition: Swap the mango for fresh or frozen berries such as blueberries or raspberries for a berry-themed chia pudding.

PREPPING AND STORAGE

  • In The Fridge: Store the chia pudding in an airtight container in the fridge for up to 3 days. The pudding may thicken further as it sits, so you can add a splash of coconut milk to loosen it before serving.
  • Freezing: You can freeze the chia pudding for up to 1 month. Thaw overnight in the fridge before enjoying, but the texture may change slightly after freezing.

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