Go Back
Print

Coconut Mango Chia Pudding

With the combo of canned unsweetened coconut milk and chia seeds, you’re getting healthy fats, fiber, and a variety of vitamins and minerals like manganese (brain and nerve function 🧠), copper (red blood cell formation & antioxidants💥), omega-3s (heart health ♥️), so this will actually keep you full for longer 🙌 
Author Rachael DeVaux

Ingredients

Mango Purée

  • 1 large ripe mango, peeled and roughly chopped
  • 1 tsp maple syrup
  • 1/2 lemon, squeezed
  • pinch of sea salt

Chia Pudding

  • 1 can unsweetened full fat coconut milk
  • 1/3 cup almond milk
  • 1 tbsp maple syrup
  • 1/4 cup chia seeds
  • 3 tbsp hemp seeds
  • 1 tsp vanilla extract

Toppings

  • 1 large mango, freshly diced (to garnish)
  • 3 tbsp coconut flakes (to garnish)
  • fresh mint leaves (to garnish)

Instructions

Mango Purée

  • Blend mango purée ingredients together until smooth. Pour into a jar & store in the fridge for up to a week.

Chia Pudding Parfait

  • Rinse your blender, then add the entire can of coconut milk, almond milk, vanilla, and maple syrup. Blend until smooth.
  • Add the blended milk, chia seeds and hemp seeds (if using) to a refrigerator friendly jar or glass tupperware. Whisk with a fork and refrigerate for at least 30 minutes to an hour to thicken.
  • Build your parfaits by layering chia pudding, mango purée, freshly diced mango, and garnish with coconut flakes and fresh mint.

Notes

*The mango puree makes a generous serving throughout the entire week. I recommend double batching the coconut chia pudding to last you much longer.