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Breakfast recipe · from the recipe book

Mango Coconut Chia Pudding

Creamy coconut chia pudding with sweet mango purée blended right in, thick, spoonable and tropical.

Mango Coconut Chia Pudding

Ingredients

  • 1¾ cups400 gCoconut milk, cannedshaken well
  • 1 cup (240 ml)250 gMilk, 2%
  • 1 whole330 gMangodiced
  • 3 oz80 gChia seeds
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1½ tbsp30 gMaple syrup
  • 2 tsp10 gLime juice
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Dice the mango and divide it: put half in a blender and set the remaining half aside in the fridge.
  2. Add the coconut milk, milk, Greek yogurt, maple syrup, lime juice, vanilla and salt to the blender with the mango and blend until smooth.
  3. Pour the mango-coconut mixture into a bowl, whisk in the chia seeds, let it stand 5 minutes, then whisk again to break up any clumps.
  4. Cover and chill at least 4 hours or overnight, until thick and spoonable.
  5. Stir the pudding, fold in the reserved diced mango, and spoon into 4 bowls.

Contains: Milk.

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

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