My weekday go to breakfast, chia pudding. It’s quick, easy and so versatile. I have made these with so many different fruits and flavors, but this tropical version is my favorite.
The base recipe is as simple as combining 3 ingredients and leaving it in the refrigerator for 15-20 minutes. Adding a fruity top layer is, in my opinion, a must to create an extra flavorful combination. Adding a crust/ bottom layer completes and elevates this pudding from simple breakfast to dessert status. This is what I do..
How I make this coconut mango chia pudding?
For the crust I simply use granola. I use my own homemade chunky granola, which I pulse shortly in a blender to get a finer texture. Scoop into a jar and press down lightly with a spoon. This layer should be approximately 1/8 of a full jar.
The pudding is quickly put together by mixing chia seeds, coconut milk (from a can) and lime juice for tartness. Pour this on top of the granola layer. This layer is 1/2 of the full jar. Refrigerate for 10-15 minutes for it to be firm enough to be able to carry the weight of the next layer.
The top layer consists of (frozen) ripe mango cubes and a splash of lime juice blended together. If you don’t use frozen mango simply add a few ice cubes. Add this to the jar. This layer is approximately 1/4 of the jar.
Additional toppings can be added now. I go for toasted coconut and almonds. This is the final 1/8 part of the jar. Super yummy, but certainly optional.
This is just one flavor combination (in my opinion, one of the best though). The options are endless. It can be 100% vegan, gluten free, raw, low calorie depending on the ingredients you use. The resulting pudding is always deliciously thick and creamy with so many health benefits.
Let’s talk about chia pudding health benefits:
- It’s high in fiber, protein, calcium, vitamin B and iron
- Chia seeds are rich in Omega 3s
- Chia seeds can expand up to 10 times their size by soaking up liquid, which can help keep you hydrated and aid in the digestion process. They are a great source of energy.
- Chia seeds naturally thickens the pudding with no need to add any flour, starch, cream, eggs or other thickeners
Changing it up…
Chia pudding is super versatile. I used coconut milk for this tropical version, but almond milk works great as well (add a dash of vanilla extract and maybe a bit of honey or agave nectar), yogurt is another. Other liquids like orange juice could be an interesting option as well.
Fruit top layers I have used for the pudding before are strawberry, raspberry and blueberry. Using chocolate or nut butter for a top layer is definitely a tasty option as well. Like I said the options are endless! What would be your dream flavor chia pudding?
This recipe will keep in the fridge so it is great for meal prep. Feel free to double or triple the recipe if you want a larger batch and then portion individual servings into jars turning each one into a different flavor so you can try a new flavor every day.
I really love this pudding and I hope you do too! It is
naturally sweet – wholesome – so creamy – easy to make – & really delicious
Great for breakfast, but this makes an amazing weekday dessert as well. Make this the night before and you have dessert on the table in no time! In need of other other healthy desserts or breakfast inspo? Check out this healthy strawberry yogurt cake or cheesecake in a jar. Or even better my 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!
Coconut mango chia pudding
Ingredients
- 8 tbsp granola (blended if too chunky)
- 1/2 cup coconut milk (from a can)
- 1/2 lime (juice of )
- 4-6 tbsp chia seeds
- 1 medium size mango (ripe and cubed and preferably frozen)
- 4 tbsp shredded coconut (toasted) (optional)
- 4 tbsp almond meal (toasted) (optional)
Instructions
- Add granola to a jar. Press down lightly with a spoon
- Combine chia seeds, coconut milk and lime juice. Divide over the jars. Refrigerate for at least 15 minutes (making them the night before and refrigerating them overnight deepens the flavor though)
- Puree mango in a blender or food processor with a dash of lime juice. Add a bit of water or ice if necessary (sometimes your blender won't 'run' if there is no liquid to blend the solid ingredients with)
- Take the refrigerated jars out of the fridge and add the mango layer. Combine coconut and almond. Toast in the stovetop in a skillet if not already. Top the jars with the coconut almond mixture.
- Your chia pudding jars are ready now. Eat immediately or refrigerate for later consumption. Enjoy!
Notes
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