Description
Experience the ultimate tropical escape in a bowl with this vibrant Chia Seed Pudding with Mango. This dish delivers a velvety, custard-like consistency that rivals any high-end dessert. Every spoonful offers a balanced bite of creamy coconut and bright fruit acidity, making it perfect for breakfast or a clean dessert.
Ingredients
Scale
1/4 cup Black or White Chia Seeds
1 cup Full-Fat Coconut Milk
1–2 tablespoons Manuka Honey or Maple Syrup
1/2 teaspoon Pure Vanilla Bean Paste
1 large Fresh Ripe Mango
1 pinch Sea Salt
Instructions
- In a large glass bowl, whisk together the coconut milk, chia seeds, honey, vanilla paste, and a pinch of sea salt. Stir vigorously for two minutes to prevent the seeds from clumping at the bottom
- Let the mixture sit at room temperature for 10 minutes. Whisk it again to break up any remaining clumps
- Cover the bowl with a lid or beeswax wrap. Place it in the refrigerator for at least 4 hours, though overnight is ideal
- Peel and pit your mango. Blend half of the fruit into a smooth purée and dice the remaining half into uniform 1/4-inch cubes
- Stir the chilled pudding one last time. In a serving glass, alternate layers of the creamy pudding and the fresh mango purée
- Top with fresh mango cubes and a sprinkle of mint or lime zest
Notes
Use fresh seeds for better hydration.
For a lighter version, swap the coconut milk with unsweetened almond or cashew milk.
Store the base pudding in an airtight container for up to five days.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 19g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 6g
- Cholesterol: 0mg