Chia Pudding with Mango and Coconut Milk

Ingredients

• 6 tablespoons (60 g) chia seeds
• 500 ml (about 2 cups) coconut milk
• 1 medium ripe mango (about 350 g / 12 oz) — 1/2 puréed and 1/2 diced for serving
• 2 tablespoons honey (or sweetener to taste)
• 1 teaspoon vanilla extract
• zest of 1/2 lemon
• pinch of salt
• 1/2 cup (50 g) granola for finishing
• 2 tablespoons toasted shredded coconut (optional)
• 1/2 cup (120 g) plain yogurt for serving (optional)

Instructions

1. Prep the mango: purée half of the mango in a blender until smooth and dice the other half into cubes for serving.
2. In the blender cup, combine the mango purée, coconut milk, honey, vanilla extract and lemon zest; blend until smooth.
3. Pour the mixture into a large bowl, add the chia seeds and a pinch of salt; stir well so the seeds are evenly distributed.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours (or overnight). Stir once after 10–15 minutes to prevent clumps.
5. Once the pudding has set, divide into serving glasses or jars, layering pudding and mango cubes.
6. Finish with a spoonful of yogurt (if using), sprinkle the granola and extra lemon zest; scatter the toasted shredded coconut on top.
7. Serve cold for breakfast or a snack; store in the refrigerator in a sealed container for up to 3 days.

Tips

• For an even smoother texture, strain half the mixture through a fine sieve before adding the chia.
• If you prefer less sweetness, reduce the honey to 1 tablespoon or swap for agave syrup.
• Quickly toast shredded coconut in a dry skillet over low heat until golden for extra crunch.

Variations

• Use almond milk instead of coconut milk for a lighter flavor.
• Add 1 tablespoon ground flaxseed to the mixture for extra fiber.
• Replace the mango with passion fruit pulp for a tangier, aromatic pudding.

FAQ