Coconut Mango Chia Pudding is one of my favorite make-ahead breakfasts, desserts or snacks. It is great for any time of the day, I think. Have you ever been to a Thai restaurant and had the coconut mango sticky rice for dessert? This chia pudding tastes just like that! It is heaven. Best of all, it is super easy to put together, dairy-free, gluten-free, free of refined sugar, and, of course, full of all kinds of nutritious goodness.
I started playing around with this recipe last summer and have done this 2 ways:
1. With a Can of Coconut Milk that has Both Oil and Milk
I will say this version really depends on the brand. I have tried several and some are so smooth and creamy and others separate and look pretty gross to be honest (still tastes good though!).
2. With Coconut Milk that You Find in the Milk Section
This is personally my preferred way because it turns out every time, but it is not always as creamy as a good canned kind.
Today I am using the kind you find in the milk section. I start by heating the coconut milk just until warm. This helps the chia seeds absorb the liquid faster.
Then I mix in the chia seeds. This is really something that is to your preference. I happen to like a pretty thick texture so I add about 5 tbsp of chia, but if you do not like it so thick, start with 4 and see how you feel about it.
Then I mix in agave nectar and some vanilla, and the teeniest pinch of salt. The salt is just to bring out the flavors of the sweet, this actually helps to keep you from needing to add more agave than is necessary, just like in baking.
At this point, I like to let it sit on the counter for a short while, maybe 30 minutes, and let it cool to room temperature. Occasionally stirring is needed to make sure the chia seeds are not clumping.
And lastly, add in your mango. Both fresh and frozen works here, I am using frozen at the moment. Then, put the chia pudding in the fridge for at least 3 hours. I usually eat this for breakfast so I make it at night and then it is ready in the morning!!
- 1.5 C coconut milk or 1 can of coconut milk
- 4-5 tbsp chia seeds
- 1 tbsp agave nectar (or more depending on your taste preferences)
- 3/4 tsp vanilla extract
- 1 cup fresh or frozen mango
- Teeny tiny pinch of salt
- Start by heating the coconut milk until it is warm, but not hot.
- Then mix in the chia seeds. The amount you use depends on your preference for texture.
- Then add vanilla extract, agave nectar, and a very very small pinch of salt (the salt is just to bring out the flavors).
- Leave the chia mixture out until it is room temperature, about 30 minutes, stirring occasionally to keep the chia from clumping as it absorbs the liquid.
- Lastly, add the mango, and refrigerate for at least 3 hours or overnight.
- Serve chilled.
5 Reasons To Add Chia Seeds To Your Diet
Some of you may be wondering what the big deal is about chia seeds. I do not usually buy into the hype of the latest and greatest superfood, but after trying chia seeds I definitely could see why there was well-deserved fuss!
1. High In Fiber
If you have digestive issues or issues with regularity, this will fix that pronto! I speak from experience.
2. Very High In Omegas
Depending on where you read, 7-8x more than a serving of Salmon.
3. Help You Lose Weight
They help with weight loss by absorbing 30x their weight in water, consequently keeping you full quickly and longer.
4. Rich In Protein
Chia Seeds have almost double the protein of any other seed or nut.
5. Reduces Your Risk Of Diabetes
Chia seeds are great for diabetics because it is reputed to help stabilize blood sugar.
They are also high in calcium, magnesium, folate, iron, and many other essential nutrients. It is almost like a multi-vitamin in food form.