Mango Coconut Chia Pudding
Equipment
- 2 Mason jars 12-oz each
- 1 spoon to mix
Ingredients
- 4 tablespoon chia seeds
- 2 tablespoon ground flax meal optional
- 2 tablespoon maple syrup or honey, or stevia in the raw if you are on a keto diet. Add more sweetener if you want!
- 2 tablespoon unsweetened coconut flakes plus extra to garnish top.
- 1 cup warm unsweetened coconut milk
- ⅔ cup protein coconut yogurt or you can replace it with dairy-free coconut yogurt for a vegan option, or a keto yogurt. I used one of the brand Ratio that has 25 grams of protein!
- 2 mangoes cut into chunks (you may replace it with berries for a keto option)
- ½ cup frozen mango chunks optional (use berries for making this coconut chia pudding keto)
- 2 limes optional
- Mint leaves to garnish top, optional
Instructions
- Add the 2 tablespoon chia, 1 tablespoon flax meal, 1-2 tablespoon sweetener, 1 tablespoon coconut flakes, ½ cup coconut milk, and ⅓ cup yogurt to each jar. Stir well until homogeneous! Let the mixture sit, tightly covered, for 5-10 minutes to thicken and gel.
- TIP: The warm milk will speed up the process. For making overnight chia pudding, you can use cold milk and let the mixture sit for 15 minutes. Then, close the jars and refrigerate overnight. Right before serving, add the toppings! Meanwhile, chop 1 mango into chunks.
- If you want, blend ¼ cup of frozen mango chunks with the juice of 1 lime until smooth. If needed, add a little bit of ice water.
- Stir the chia pudding well and pour the pureed mango on top of the coconut chia pudding.
- Top with fresh chopped mangoes, coconut chips or coconut flakes, and mint leaves. Enjoy!
Recipe Video
Recipe Notes
- FRIDGE: Store mango coconut chia pudding jars, tightly covered, in the fridge for up to 5 days.
- FREEZER: You can freeze it for up to 2 months and thaw it 2 days ahead in the fridge. Just make sure to use Mason jars with straight sides and leave about 2 inches of headspace in the Mason jar so the chia mixture can expand.
Nutrition
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