A chia pudding with mango and coconut milk is one of my favorite breakfasts. And when the mango is in season, this chia pudding brings you to heaven! I love to eat this healthy chia pudding as a snack too. And if you decorate it with flowers, it could be the loveliest and tastiest vegan dessert.
This vegan pudding is loaded with healthy ingredients, refreshing and nourishing!
What makes it so tasty?
This chia pudding recipe is made of coconut milk (in a can), lemon, and maple syrup (but this is optional).
The fresh mango puree adds a succulent and creamy taste to the pudding, especially when they are so sweet and ripe! In this case, you definitely don’t need to add any sweetener to this tasty pudding.
If you are not a big fan of coconut milk in can, you could swap it for almond milk. It will be slightly less creamy but it will be fantastic too.
Why does my chia pudding need to sit ?
You just need to prepare it 60 to 90 minutes in advance to enjoy it but it’s worth the wait !! You can even prepare a batch of them and keep it for up to 3 days in the fridge.
Actually, the chia seeds tend to expand more over time, so while sitting in the fridge your delicious chia pudding with mango and coconut will become firm as a pudding could be.
How to prevent lumps in my chia pudding?
When I combine the chia seeds, the milk, the vanilla powder, the lemon juice, and the maple syrup, I whisk well for the first minute. While preparing the mango, I go back regularly to my chia pudding bowl and whisk again to prevent any lumps.
Top Tip
Chia seeds are a superfood from the Aztec.
The list of their benefits is quite long. It contains a lot of vital nutrients like vitamins A, B, E, and D, omega-3 essential fatty acids, antioxidants, protein, calcium, iron, potassium, as well as other key minerals.
What does it mean? It seems that just two tablespoons of chia seeds contain 10 grams of fiber, 6 grams of protein, more calcium than a glass of milk, more omega-3 than salmon, more iron than spinach, and more antioxidants than blueberries.
Try to add a bit of chia seeds in your granola, smoothie or salad for your daily routine and for a healthy lifestyle (especially if you are plant-based eater or vegan). If you want to try another recipe with chia, I highly recommend my chocolate chia cookies or my lemon curd chia cream.
Healthy chia pudding and…
Creamy, satisfying and perfectly sweet !
If you make it
If you make this tasty chia pudding, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
TASTY CHIA PUDDING WITH MANGO AND COCONUT MILK
INGREDIENTS
- 1 can of coconut milk - (full fat)
- 1/3 cup chia seeds
- 1 tsp vanilla powder
- 1/2 lemon juice
- 2 tbsp coconut honey or maple syrup - (optional)
- 1 ripe mango
INSTRUCTIONS
- Open the can and pour the coconut milk into a bowl. Stir in all the ingredients except the mango. Mix for 30 seconds to 1 minute and stop for 10-20 seconds, then mix again for 30 seconds until well combined, using a spoon or a whisker (be sure to distribute evenly the chia seeds into the milk). Let it sit for 1-2 minutes and stir well again to prevent lumps from forming.
- In the meantime, cut the mango into cubes. Put them in a small/medium food processor (or blender) and mix until smooth.
- When the chia pudding has a thicker consistency, take 3 serving glasses (or a big jar) and layer alternatively with chia pudding and mango puree.
- When the glasses are fully covered, place them into the fridge for at least 1h/1h30. The chia pudding will expand a bit more. You can keep it in the fridge overnight or for up to 3 days.
2 Comments
ahhh, I was using this one for the chia pudding and it says stir. The other one, matcha chia pudding I think, says whisk! I’ve tried it tonight and indeed it works like a charm!
Dear Brenda, Thank you for your comment, we are very pleased to help you here! You are right : it depends of the type of vegetal mylk you are using.
If you go for a coconut mylk can (thick and creamy), it is enough to stir well, using a spoon and repeat it several times.
If you go for a regular vegetal mylk (like almond mylk in the Matcha Chia Pudding recipe), it is advised to whisk in the chia seeds (and repeat few times).
We hope this will be helpful and that you enjoy your chia pudding !
Laetitia & Theresa