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Breakfast recipe · from the recipe book

Blended Vanilla Coconut Chia Pudding with Toasted Pecans

A silky, mousse-like vanilla coconut chia pudding blended smooth, topped with warm maple-toasted pecans and sweet mango.

Blended Vanilla Coconut Chia Pudding with Toasted Pecans

Ingredients

  • 1¾ cups (410 ml)480 gAlmond milk, unsweetened
  • ⅔ cup160 gCoconut milk, cannedstirred well
  • 3 oz80 gChia seeds
  • 2½ tbsp50 gMaple syrupdivided
  • 2 tsp8 gVanilla extract
  • ⅛ tsp1 gSalt
  • ½ cup chopped50 gPecansroughly chopped
  • ½ tsp1 gGround cinnamon
  • 1¼ cups diced200 gMangodiced

Steps

  1. Divide the maple syrup: set aside one-fifth for the pecans and use the remaining four-fifths in the pudding.
  2. In a blender, combine the almond milk, coconut milk, chia seeds, the larger portion of maple syrup, the vanilla and the salt. Let stand 10 minutes so the chia seeds begin to swell.
  3. Blend the chia seed mixture on high for about 1 minute until completely smooth and slightly thickened.
  4. Pour the blended chia pudding into 4 jars or bowls, cover and chill at least 4 hours or overnight until set and spoonable.
  5. Meanwhile, toast the pecans in a dry pot over medium heat, stirring often, for 4 to 5 minutes until fragrant.
  6. Turn off the heat, add the reserved maple syrup and the cinnamon to the pecans and stir until glossy and coated. Spread on a plate to cool and crisp.
  7. Just before serving, top each chia pudding with the mango and the toasted pecans.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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