Easy & Healthy 5 minutes Coconut Mango Chia Seed Pudding Recipe – Vegan – Breakfast – Dessert

4-ingredients thick, creamy Coconut Mango Chia Pudding with layers of coconut chia pudding and mango puree is healthy and a wonderful tropical way to start any morning. This satisfying and filler pudding keeps you full and satisfied for hours.

Coconut Mango Chia Pudding is gluten-free, dairy-free, and sugar-free pudding which ticks all the boxes of healthy breakfast or dessert and is so good. What else would you want in a tasty, healthy, and tropical breakfast dessert?

It’s made with creamy coconut milk, fresh mango puree, fiber-rich chia seeds, vanilla extract, and maple syrup/honey. And is sweetened with natural sweeteners and that makes it much more enticing. Basically, it has everything to make you fall in love with the fresh and delectable tropical flavors.

Simply combine omega and fiber-rich chia seeds with creamy coconut milk, maple syrup/honey, vanilla, and freshly made tropical mango puree to get this alluring, healthy, super satisfying, and most delicious breakfast/dessert. Can it get any easier than this?

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Serves: 4
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INGREDIENTS FOR COCONUT MANGO CHIA PUDDING:

1 & 1/4 light coconut milk (I used light)
1/4 cup or 4 Tablespoons chia seeds
2 Tablespoon honey/maple syrup or as per taste (you can also use any other sweetener of choice)
1 medium-sized mango
Chopped mangoes, for topping

MAKE MANGO PUREE:

1. Chop mangoes, and add them to a blender jar and blend until smooth. Mango puree is ready.

MAKE COCONUT CHIA PUDDING:
1. Add 1 cup of coconut milk and chia seeds to a large mixing bowl. Stir well to combine.
2. Let it sit 10 minutes and then stir well to get rid of any clumps.
3. Next, add honey, 1/4 cup of milk, and stir well again.
4. Cover and refrigerate to set for at least 4 hours or overnight.

ASSEMBLE COCONUT MANGO CHIA PUDDING:
1. Once coconut chia pudding has set, stir it again and set aside.
2. Grab 4 individual serving glass or jars, and add 1 tablespoon mango puree to each glass.
3. Now, divide half of the pudding and spoon it out into 4 serving glasses.
4. Then make a layer of mango puree by adding 1 tablespoon mango puree to each glass.
5. Divide the rest of the pudding into all 4 glasses.
6. Top with some mango puree and chopped mangoes.
7. Serve chilled!

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