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Breakfast recipe · from the recipe book

Cinnamon Mango Coconut Chia Pudding with Walnuts

Creamy coconut-cinnamon chia pudding topped with juicy lime-kissed mango and crunchy honey-cinnamon toasted walnuts.

Cinnamon Mango Coconut Chia Pudding with Walnuts

Ingredients

  • 1 cup200 gCoconut milk, cannedwell stirred
  • 2 cups (470 ml)480 gMilk, 2%
  • 3 oz85 gChia seeds
  • 2 tbsp40 gHoneydivided
  • 2 tsp5 gGround cinnamondivided
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1 whole330 gMangodiced
  • 2 tsp10 gLime juice
  • ⅓ cup chopped45 gWalnutsroughly chopped

Steps

  1. Toast the walnuts in a dry medium pot over medium heat for 4 to 5 minutes, stirring, until fragrant. Tip them into a small bowl, toss with one-quarter of the honey and one-fifth of the cinnamon, and let cool for topping later.
  2. In the same pot, warm the coconut milk and milk over low heat for 3 to 4 minutes, just until steaming, then turn off the heat.
  3. Whisk the remaining three-quarters of the honey, the remaining four-fifths of the cinnamon, the vanilla and the salt into the warm milk mixture until the honey dissolves.
  4. Whisk the chia seeds into the pot, let stand 5 minutes, then whisk the chia seeds again to break up any clumps.
  5. Divide the chia seed mixture among 4 jars, cover and chill at least 4 hours or overnight, until thick and spoonable.
  6. Just before serving, toss the mango with the lime juice.
  7. Stir each pudding, top with the mango and scatter the cinnamon-honey walnuts over the top.

Contains: Milk, Tree nuts.

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

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