Mango Chia Pudding
A thick chia seed pudding made with coconut milk, mango, and shredded coconut. This make-ahead breakfast requires no stovetop.
- Time
- 10 min
- Serving
- 621 kcal
- Ingredients
- ≈ $1.79
- Protein
- 9 g
Ingredients
- 1 Chia seeds 30 g
- 2 Coconut milkpack 400 ml ≈ $2.20 160 ml
- 3 Honey 12 g
- 4 Mangopack 1 pcs ≈ $1.50 0.5 pcs
- 5 Shredded coconutpack 100 g ≈ $2.00 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the chia seeds, coconut2 milk, and honey in a jar, let sit for 10 minutes, then stir again to break up any clumps.
Close the jar and refrigerate for at least 6 hours, until the mixture is thick.
Dice the mango4 just before serving.
Spoon the pudding into a bowl as the base, then arrange the mango4 on top in a separate section.
Sprinkle the empty edge with shredded5 coconut2 and serve cold.
Tips
- Why it works
- Stir the chia every 10 minutes, otherwise it clumps into dense lumps that won't loosen even after chilling.
- Substitutions
- Replace the honey with sugar (10 g) or agave syrup (12 g). You can use canned coconut milk (150 g), but the pudding will be less creamy.
- Common mistakes
- If the pudding is still runny after 6 hours, add another 10 g of chia and leave for 2 hours, without stirring.
- Storing and reheating
- Keeps for 3 days in the fridge. Don't heat, serve cold or slightly chilled.
- Serve with
- Serve with black coffee or unsweetened green tea to balance the sweetness.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.