Mango Coconut Chia Pudding

This Mango Coconut Chia Seed Pudding keeps you fueled for hours and crushes sugar-cravings…hello healthy breakfast!

It also tastes absolutely divine. Naturally sweetened with mango, and rich and creamy thanks to the coconut milk, this is one breakfast worth jumping out of bed for!

This is a recipe I recommend for anyone struggling with sugar cravings, and it is one I use in my Healthy By Marlowe Nutrition Course.

Coconut Mango Chia Pudding

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4 from 5 votes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings3 servings

US ImperialMetric

Ingredients

• 1 can coconut milk (can) appx. 1 2/3 cups
• 1 mango or frozen mango whole mango, peeled, sliced, and pit removed or 1 cup FROZEN mango
• 1/3 cup chia seeds *

Toppings

• 1/2 cup blueberries (organic) fresh or frozen
• 3 Tbsp. almonds chopped
• 3 Tbsp. shredded coconut

Instructions

• In a blender, blend coconut milk and mango. Pour into a bowl.
• Stir in the chia seeds. You can leave in the large bowl, or pour into 3 individual sized glass containers with airtight lids. Cover and refrigerate overnight, or at least 4 hours, until firmed up.
• Top with blueberries, almonds, and and shredded coconut before serving.*

Recipe Notes

*If you'd prefer to use a liquid coconut milk instead of canned, such as homemade coconut milk, increase chia seeds to 1/2 cup. 

**You can either top right before eating, or add the toppings after the pudding has firmed up a bit (at least an hour), and then recover to make it easy to grab and go later in the week. 

 

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