This Mango Coconut Chia Pudding is made with coconut milk, almond milk, chia seeds, shredded coconut and mango; a delicious breakfast, snack or dessert loaded with protein, fiber and omega-3!
Mango Coconut Chia Pudding
I absolutely love chia seeds and chia pudding! I’ve been chia pudding for years and this coconut mango combination is always a favorite. It’s also my daughter Karina’s favorite chia pudding. If you would like to try some of my other chia puddings, try this Triple Berry Chia Pudding, Coconut Lime Raspberry Chia Pudding, or these frozen Raspberry Coconut Chia Pudding Pops!
Chia seed pudding is so easy to make, you just combine all the ingredients and refrigerate overnight. It has a tapioca-like texture that I can’t get enough of. The little tiny chia seeds expand to more than 4 times their size when soaked in liquid.
They don’t really have much of a taste so they take on the flavor of whatever you add to them. The texture is similar to the seeds of a passion fruit. And in case you’re wondering, yes it’s the same chia seed used to make Chia Pets. This recipe was created back in 2012, but since I have been seeing chia pudding all over tik tok lately thanks to the Kim Kardashian chia pudding post, it seems to be trending again. And since it is, I thought this would be the perfect moment to re-shoot it and give the photos a face lift.
Is Chia Pudding Healthy?
Chia seeds are an excellent source of omega-3s, the healthy fats we need. Two tablespoons of chia seeds contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins, minerals and fiber. Aside from making pudding, you can also add them to smoothies, muffins, and my favorite, I throw them in my bowl of cereal.
How To Make Chia Pudding
To make chia pudding combine chia seeds with your liquid of choice; milk, dairy-free milk, fruit juice, etc and sweetener of choice. Mix well and let them sit 30 minutes. Then you will want to stir the seeds again so they don’t clump together. At this point you can add fruit, cover the container and refrigerate overnight. Divide in 2 bowls and enjoy.
The most important part of making chia pudding your own is knowing the ratio of chia seeds to liquid! I personally find the best results using 2 tablespoons of chia seeds with 1/2 cup liquid of choice.
Chia Seed Pudding Notes
Chia pudding is perfect for meal prep! You can double, triple this recipe. Chia pudding can be refrigerated for up to 4 days.
More Chia Pudding Recipes:
Mango Coconut Chia Pudding
This Mango Coconut Chia Pudding is made with coconut milk, almond milk, chia seeds, shredded coconut and mango.
- 1/2 cup lite coconut milk
- 1/2 cup unsweetened almond milk
- 3/4 cup fresh ripe champagne mango, diced
- 4 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- 4-6 drops Nu-Naturals liquid stevia, or monk fruit, sugar/honey to taste
Combine all ingredients in a large container. Mix well and let it sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours, until the seeds expand and thicken.
Divide into 2 bowls or glass dishes and serve. Enjoy!
Serving: 1cup, Calories: 227kcal, Carbohydrates: 22g, Protein: 7g, Fat: 13g, Saturated Fat: 4.5g, Sodium: 66mg, Fiber: 11.5g, Sugar: 10.5g
WW Points Plus: 3
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