Mango Coconut Chia Pudding
Mango Coconut Chia Pudding is a no-cook overnight pudding combining coconut milk, almond milk, chia seeds, and fresh mango for a creamy, nutritious breakfast that requires minimal prep and maximum make-ahead convenience.
Mango Coconut Chia Pudding is a no-cook overnight pudding combining coconut milk, almond milk, chia seeds, and fresh mango for a creamy, nutritious breakfast that requires minimal prep and maximum make-ahead convenience.
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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!
Store in an airtight container in the refrigerator for 3-4 days. Stir before serving and add extra milk if pudding has thickened further.
Mix all ingredients and let sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours until the chia seeds expand and thicken.
Yes, frozen mango works. Thaw and dice it first, or use slightly less liquid to account for moisture released during thawing.
The recipe uses 4-6 drops liquid stevia or monk fruit. You can also substitute with honey, maple syrup, or regular sugar to taste.
Yes, all ingredients are plant-based: coconut milk, almond milk, chia seeds, coconut, and mango with stevia or monk fruit sweetener.
Yes, scale all ingredients proportionally. Store in an airtight container in the refrigerator for up to 3-4 days.
