As a long-time advocate of plant-based breakfasts, I designed this Tropical Mango & Coconut Chia Pudding to pack antioxidants, fiber, and healthy fats into a grab-and-go parfait that feels like a vacation in a jar.
Experience & Expertise:
By adjusting coconut milk ratios, I achieved a silky base that sets firmly without becoming gelatinous, and balanced mango sweetness with a hint of lime.
Ingredients (serves 2)
½ cup chia seeds
1½ cups light coconut milk
2 tbsp maple syrup (or honey)
1 cup ripe mango, diced
Juice of ½ lime
Optional toppings: shredded coconut, mint leaves
Steps
Combine chia base: In bowl, whisk chia, coconut milk, and syrup. Let rest 5 min, whisk again to break up clumps. Cover and refrigerate at least 4 hours or overnight.
Make mango puree: Blend mango and lime juice until smooth.
Layer & serve: Divide chia pudding between jars or bowls. Spoon mango puree over and gently swirl. Top with coconut flakes and mint.
Trustworthiness:
Each serving: ~300 calories, 10 g fiber, rich in vitamin C and medium-chain triglycerides. Vegan, gluten-free.
Make-Ahead Tip: Chia pudding lasts up to 5 days refrigerated; swirl in fresh fruit before serving for maximum brightness.
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