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Breakfast recipe · from the recipe book

Coconut Mango Chia Pudding with Fresh Berries

Silky blended mango and coconut milk set into a creamy, tropical chia pudding with a hint of cardamom, crowned with juicy berries and toasted almonds for crunch.

Coconut Mango Chia Pudding with Fresh Berries

Ingredients

  • 1 whole330 gMangodiced
  • 1 cup200 gCoconut milk, cannedwell stirred
  • 1½ cups (350 ml)350 gSoy milk, original
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 3 oz80 gChia seeds
  • 1½ tbsp30 gMaple syrup
  • 1 tbsp15 gLime juice
  • ½ tsp1 gGround cardamom
  • ⅛ tsp0.5 gSalt
  • 1 cup sliced150 gStrawberriessliced
  • ⅔ cup100 gBlueberriesrinsed
  • 3½ tbsp whole30 gAlmondssliced

Steps

  1. Set aside one third of the diced mango in a small covered bowl in the fridge for topping; the remaining two thirds go into the pudding base.
  2. Put the remaining two thirds of the mango, the coconut milk, soy milk, Greek yogurt, maple syrup, lime juice, cardamom and salt in a blender and blend until smooth.
  3. Pour the mango mixture into a large bowl or jar, add the chia seeds and whisk well for 1 minute so no clumps form.
  4. Let it stand 10 minutes, then whisk again to break up any clumps of chia seeds.
  5. Cover and chill at least 4 hours or overnight, until thick and spoonable.
  6. Just before serving, stir the pudding and divide it among 4 bowls or jars.
  7. Top each serving with the reserved mango, the strawberries, the blueberries and the almonds, and serve cold.

Contains: Milk, Tree nuts, Soy.

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

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