TROPICAL MANGO COCONUT CHIA PUDDING

TROPICAL MANGO COCONUT CHIA PUDDING

 

Tropical Mango Coconut Chia Pudding is a creamy, nutrient-rich delight packed with fibre, healthy fats and natural sweetness. It is made with just four simple ingredients: coconut milk, chia seeds, honey and mango. This pudding offers a smooth, pudding-like texture with a satisfying bite from the chia seeds. Perfect for breakfast, a mid-day snack or even a light dessert, it is not only delicious but also a fantastic source of omega-3 fatty acids and antioxidants. This uncooked recipe requires minimal effort; mix, refrigerate and enjoy. The combination of creamy coconut and juicy mango makes every bite taste like a tropical getaway. Plus, it’s customisable to suit different dietary needs and flavour preferences. Whether you’re meal-prepping for the week or looking for a nutritious, grab-and-go snack, this chia pudding is a must-try.

RECIPE CATEGORY

 

Breakfast, Snack, Dessert

SERVING SIZE

 

1

CUISINE

 

Caribbean, Latin American

PREPARATION/TECHNIQUES

 

No-Cook, Prepared in Advance

OCCASION/HOLIDAY

 

Summer, Picnic, Potluck, Casual Dinner, Back to School, Date Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

 

Vegan, Dairy-Free, Gluten-Free, Healthy, High Fibre, Quick & Easy, Low/No Sugar

DISH TYPE

 

Oatmeal / Porridge, Smoothies, Frozen Dessert

INGREDIENTS

There are the following ingredients for Tropical Mango Coconut Chia Pudding:

 

• ½ cup coconut milk

• 1 tablespoon chia seeds

• ½ teaspoon honey

• ½ small mango, diced

FULL NUTRITIONAL INFORMATION

• Calories: 198 kcal

• Protein: 3.2 g

• Carbohydrates: 21.4 g

• Sugars: 12.8 g

• Fibre: 6.1 g

• Fat: 11.5 g

• Saturated Fat: 9.3 g

• Sodium: 7 mg

• Potassium: 244 mg

PREPARATION

These steps are followed for the preparation of  Tropical Mango Coconut Chia Pudding:

 

• Mix Ingredients: In a small bowl or jar, combine coconut milk, chia seeds and honey.

• Stir Well: Mix thoroughly to distribute the chia seeds and prevent clumping evenly.

• Refrigerate: Cover and refrigerate for at least 2 hours or overnight for best results.

• Stir Before Serving: Before eating, stir the mixture to ensure even consistency.

• Add Mango: Top with fresh diced mango and serve chilled.

PREP TIME

 

5 minutes

COOKING TIME

 

None

TIPS

Here are some tips for Tropical Mango Coconut Chia Pudding:

 

• Prevent Clumping: Stir the mixture again 15 minutes after refrigerating to prevent chia seeds from settling at the bottom.

• Thicker Pudding: Use full-fat coconut milk for a richer and creamier texture.

• Natural Sweetener: Replace honey with maple syrup, agave or mashed banana for different flavour variations.

• Extra Toppings: Add shredded coconut, chopped nuts or cacao nibs for added crunch.

• Meal Prep Friendly: Make a double batch and store it in small jars for a week’s worth of grab-and-go snacks.

VARIATIONS

 

• Berry Chia Pudding: Swap mango for strawberries, blueberries or raspberries.

• Chocolate Coconut Chia Pudding: Add 1 teaspoon of cocoa powder for a chocolatey twist.

• Protein Boost: Mix in a scoop of protein powder for an energy-packed breakfast.

• Spiced Version: Add a pinch of cinnamon or cardamom for a warm, aromatic touch.

PREPPING AND STORAGE

 

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.

• Freezing: It can be frozen in portioned containers for up to 1 month. Defrost in the fridge overnight before serving.

• Serving from Fridge: Stir before eating, as separation may occur.