*These Mango & Coconut Chia Puddings are dairy free, refined sugar free, raw, and vegan.
You know you’ve got something special on your hands if you can eat it for breakfast or dessert, interchangeably. If it works seamlessly for both, it means you have either one nutritious dessert or a decadent and sweet breakfast dish. Well, I guess you could have sweet & decadent breakfast anytime (hello muffins, doughnuts, cereal, pastries, pancakes, waffles, should I go on?) but it wouldn’t necessarily be good for you.
These chia puddings, on the other hand, are both a luscious treat and a wholesome breakfast.
Win, win, win, win, win!
One of the greatest things about chia pudding? It’s oh so simple to make. For a basic chia pudding you really only need some form of milk, chia seeds, and a sweetener. I prefer to use canned coconut milk as it lends the most flavor and thickest texture, but you could use almond milk, soy milk, cow’s milk, or any other milk you prefer.
Maple syrup makes a great sweetener – you don’t need much. You could also use honey or agave, if you like.
I always add a little vanilla to add a little depth of flavor to the pudding.
What makes these chia puddings special is the mango layer. Before mixing the coconut milk with the chia seeds, it gets blended with a whole ripe mango. Not only does this make one incredibly flavorful pudding, but it adds in sweetness so you only need a little maple syrup in the end.
You really could combine the two layers and just do an all mango flavored pudding, but I love the contrast of the two layers. The bottom layer is tangy and bright, while the top layer is smooth and creamy.
You really could eat these an hour or so after preparing, but they will have the best texture if you let them sit overnight. They are so thick and creamy and full of bright, tropical flavors! I have made several different types of chia pudding to-date, but these mango & coconut puddings are our family’s favorite!
Even my kids can’t get enough.
- MANGO LAYER:
- 1 can Coconut Milk (full-fat)
- 1 teaspoon Vanilla
- juice of ½ small Lemon
- 1 Mango, skin & pit removed
- 2 tablespoons Maple Syrup
- 6 tablespoons Chia Seeds
- COCONUT LAYER:
- ½ can Coconut Milk (full-fat)
- 1 tablespoons Maple Syrup
- ½ teaspoon Vanilla
- 1 teaspoon Lemon Juice
- 3 tablespoons Chia Seeds
- Mango Slices, Sliced Strawberries, & Flaked Coconut, to garnish
- FOR THE MANGO LAYER:
- Place all ingredients except for the chia seeds in a high speed blender and process until very smooth. Add the chia seeds and pulse until distributed. Let sit for 5 minutes, pulsing once every minute so that the seeds don't clump together.
- Divide the mixture between four glasses and place in the refrigerator.
- FOR THE COCONUT LAYER:
- Place all ingredients in a bowl and whisk until well combined. Let sit for 5 minutes, whisking once every minute to keep seeds from clumping. Divide over the top of the mango layer in glasses. Refrigerate again for several hours or overnight.
- Top with sliced mango, sliced strawberries, and flaked coconut just before serving.