About This Coconut Chia Pudding with Mango and Mint Recipe
I’m always on the lookout for healthy and easy recipes, so I was excited when I discovered chia pudding.
Chia pudding is extremely filling and satisfying, making it the perfect breakfast or snack. It is full of healthy omega-3 fatty acids, fiber, antioxidants, and protein. The mango and mint give it a delicious flavor, and the coconut milk, high in vitamins C and E, makes it creamy and delicious.
Making coconut milk at home is also super easy. You just need to add coconut, water, salt, and vanilla seeds into a blender and blitz until you get frothy milk.
To make this recipe, you simply mix chia seeds with milk (I like using homemade coconut milk for a delicious, creamy flavor) and let it soak for an hour or preferably overnight. Then, just add your favorite toppings — I love fresh mango, coconut yogurt, and mint — and dig in!
It’s the perfect balance of sweet and refreshing while also being very healthy. So, if you’re looking for a light, healthy, and delicious breakfast to start your day, give this luscious treat a try!
What You Need for This Coconut Chia Pudding with Mango and Mint Recipe
- Chia Seeds: These are the tiny edible black or white seeds of a flowering plant from the mint family and are super rich in antioxidants, fiber, minerals, and heart-healthy omega-3 fatty acids. Soaking them in milk (or water) hydrates the seeds. Chia seeds are very filling and will help to keep you feeling full for a long time.
- Coconut: I have used unsweetened desiccated coconut, which is the coconut flesh that has been flaked or shredded and then dried.
- Raw Honey: As a sweetener, I like to use a bit of natural raw honey.
- Cinnamon: A little bit of cinnamon gives a subtly spicy and woody flavor.
- Mango: Make sure to use ripe fresh mango for this recipe to get a juicy sweet and tropical flavor.
- Mint: Fresh mint leaves add a lovely aromatic and refreshing flavor to the pudding.
- Vanilla Seeds: I like to add a few vanilla seeds into my homemade coconut milk because it enhances the flavors.
- Salt: A few flakes of sea salt help to bring out the sweetness of the coconut.
- Other Toppings (Optional): I like to add a tablespoon of coconut yogurt that gives a touch of sweetness and a gentle coconut flavor. You can also add sesame seeds, or a splash of freshly squeezed lime juice if you wish.
- Coconut Milk: I like to prepare coconut milk at home, but if you prefer, you can also use store-bought coconut milk. Or, you can use normal milk if you wish.
- Raw Honey: If you don’t have raw honey, you can use normal honey or maple syrup; they both work well in this recipe.
- Mango: I like the flavor combination of mango and coconut, but you can also use other fruits of your choice like blueberries, raspberries, or kiwi.
Is this coconut chia pudding with mango and mint dairy-free?
Yes. Since we have used coconut milk and coconut yogurt, this chia pudding is dairy-free and gluten-free as well.
For how long can I keep this chia pudding?
If you have leftovers, you can keep them in a closed jar in the fridge for 2 to 3 days.
Coconut Chia Pudding with Mango and Mint
If you’re looking for a light and refreshing breakfast or snack that’s also healthy, look no further than this coconut chia pudding with mango and mint. It’s deliciously sweet, healthy, and super easy to make.
Yield: 2 servings
How To Make Coconut Chia Pudding with Mango and Mint Step By Step
Start by making the coconut milk. Add the coconut, water, salt, and vanilla seeds into a blender and blitz until you get frothy milk.
Add in the cinnamon and honey and pulse for a few seconds.
Pour the spiced coconut milk into jars with a lid, add the chia seeds, and give it a good stir. Cover them and place them in the fridge for at least 1 hour, or preferably overnight, so that the chia seeds fully expand and absorb the milk.
Stir the chia pudding, add the slices of mango, coconut yogurt, mint leaves, and additional toppings if you wish, and serve.
- I like to prepare the pudding the night before, let the chia seeds soak in the milk, and expand overnight. That way, in the morning, I just need to add the mango, mint leaves, and coconut yogurt, and I can enjoy a healthy and delicious breakfast in less than 5 minutes.
- Make sure you stir the chia seeds well into the coconut milk to prevent clumps from forming. Do the same before adding the toppings and serving the pudding.