This coconut mango chia seed pudding is a super easy recipe that you can adapt to create new variations with different dairy-free milks, soaked nuts and seeds, shredded coconut, cocoa, vanilla, cinnamon and other fruits and berries.
Ingredients
- 1 mango diced
- 1 cup coconut milk see notes
- 1 tablespoon honey or other natural sweetener of choice
- 1 tablespoon lemon or lime juice
- 4 tablespoons chia seeds
- Garnish: raspberries or other berries
Instructions
- Place half of the diced mango in a blender or a food processor together with coconut milk, honey and lemon juice. Process until smooth.
- Pour the coconut mango mixture into a container and add the chia seeds. Stir through and leave for 15-20 minutes, until the chia seeds have puffed up and the mixture turned into thick, pudding or jelly-like substance. If making ahead of time, cover with a lid or some cling wrap and refrigerate for anywhere between 2 hours to overnight.
- To serve, divide the pudding between two glasses and add the remaining diced mango and some berries of choice.
Nutrition
Calories: 435kcal | Carbohydrates: 38g | Protein: 7g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 20mg | Potassium: 533mg | Fiber: 10g | Sugar: 23g | Vitamin A: 1133IU | Vitamin C: 42mg | Calcium: 184mg | Iron: 6mg
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