Mango Coconut Chia Seed Pudding Recipe
Prep Time:
4 hours, 10 minutes
Cook Time:
Servings:
3 servings
Ingredients
  • 2 ripe mangoes, peeled and pitted
  • ½ cup chia seeds
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoon shredded unsweetened coconut flakes, plus more for garnish
  • 1 pinch salt
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 1 cup lite canned coconut milk
  • ¾ cup water
Directions
  1. Roughly chop 1 mango. Puree it in a blender or place it in a bowl and puree with an immersion blender. Set aside.
  2. Chop the other mango as neatly as you can and store it in the refrigerator until serving.
  3. Place the chia seeds, maple syrup, vanilla extract, coconut flakes, salt, cinnamon, cloves, and ginger in a large bowl and mix well.
  4. Combine the coconut milk and water and stir well to mix.
  5. Add the coconut milk mixture to the chia seed mixture and whisk until evenly incorporated.
  6. Divide the mango puree evenly at the bottom of 3 individual glasses or containers. Try to keep the surfaces level.
  7. Distribute the chia seed mixture evenly on top of the mango puree. Cover and let the pudding sit in the refrigerator overnight or for at least for 4 hours.
  8. Before serving, evenly distribute the refrigerated chopped mango on top of the chia seed mixture.
  9. Garnish with coconut flakes and serve.