Mango Coconut Chia Pudding
Thick coconut milk chia pudding infused with lime zest and topped with fresh sweet mango puree.
- Prep: 10 min
- Total: 10 min
- Servings: 3
- Cuisine: Caribbean
- Difficulty: Easy
- Cost: $1.81/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Fiber
- Kosher
- Halal
- Low-Sodium
- Low-Cholesterol
Tags
- no-cook
- quick
- healthy
- fresh
- sweet
- tangy
- budget-friendly
Ingredients
- 0.5 cup chia seeds
- 1 can coconut milk (13.5 oz can, canned)
- 0.5 cup water
- 2 tablespoon agave nectar
- 0.5 teaspoon lime zest (freshly grated)
- 1 teaspoon lime juice (freshly squeezed)
- 1.5 cup mango (diced)
- 2 tablespoon coconut flakes (unsweetened, toasted)
Instructions
- In a mixing bowl, whisk together 1 can coconut milk, 1/2 cup water, 2 tablespoons agave nectar, 1/2 teaspoon lime zest, and 1 teaspoon lime juice until well blended.
- Whisk in 1/2 cup chia seeds. Let rest for 5 minutes, then whisk vigorously once more to prevent clumping.
- Divide the pudding mixture evenly among three jars, cover, and chill in the refrigerator for at least 4 hours or overnight until set.
- Before serving, spoon 1/2 cup diced fresh mango over each portion and garnish with toasted coconut flakes.
Notes
Store the base pudding for up to 5 days and add fresh mango right before eating.
Nutrition (per serving)
- Calories: 489
- Protein: 10.5 g
- Carbohydrates: 39.5 g
- Fat: 34.9 g
- Fiber: 14.8 g
- Sodium: 21 mg
- Saturated Fat: 19.4 g
- Sugar: 24.2 g