Tropical Mango Chia Pudding for a Refreshing Breakfast Delight

This Mango Chia Pudding is a healthy, vegan, and gluten-free breakfast option. With just six ingredients, enjoy a taste of the tropics in every bite.

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Prep Time 20

Refrigeration Time 20

Total Time 40

Servings: 4 cups

Course: Breakfast

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

1/4 cup Chia Seeds Provides structure and thickness to the pudding
1 cup Full-Fat Canned Coconut Milk Shake well before use
2 tablespoons Agave Syrup Adjust to taste
a pinch Salt Balances sweetness

For the Mango Puree

1 cup Fresh Chopped Mango (or Frozen, Thawed) Choose ripe mangoes for optimal sweetness
1 tablespoon Agave Syrup Optional for sweetness
to taste Coconut Water or Filtered Water Optional for adjusting consistency

Equipment

medium bowl
Skillet
Blender
Airtight container

Method

Step-by-Step Instructions

In a skillet over medium heat, add a handful of coconut flakes and toast them for about 3-5 minutes. Stir frequently until golden brown.
In a medium bowl, whisk together chia seeds, coconut milk, agave syrup, and salt. Let sit for about 5 minutes.
Cover the bowl and refrigerate the chia pudding for at least 20 minutes or overnight.
Check consistency of chia pudding. If too thick, stir in coconut water to reach desired creaminess.
In a blender, combine fresh chopped mango and agave syrup. Blend until smooth.
In serving cups, layer chia pudding and mango puree until cups are filled, finishing with a layer of mango on top. Sprinkle toasted coconut.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 400mgFiber: 8gSugar: 10gVitamin A: 10IUVitamin C: 30mgCalcium: 15mgIron: 5mg

Notes

For extra flavor, feel free to customize with lime juice or different sweeteners.

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