Mango Coconut Chia Pudding
I'm sure you've heard it a million times, but it really is true-chia pudding is one of the best options for a quick, easy, and nutritious breakfast. This recipe uses mango, but it's incredibly versatile- you can easily swap it for just about any fruit you love. This is our favorite ratio to get a pudding like consistency thats not too thin or think, but adjust as you like. Happy eating!
INGREDIENTS
1/2 cup chia seeds
2 cups coconut milk (1 can plus water to get to 2 cups)
2 cups mango (frozen)
Splash of vanilla
Optional: 1–2 teaspoons maple syrup or honey for extra sweetness
DIRECTIONS:
Blend 2 cups coconut milk/water with vanilla, 2 cupsmango, a pinch of salt, and maple syrup if using.
Measure 4 cups of the blended liquid and mix with 1/2 cup chia seeds. Stir every 10-ish minutes to make sure the right consistency is reached.
Cover and refrigerate for at least 2 hours, or overnight, until thick and creamy.
Tip: If you prefer a thicker pudding, add a little more chia. For a thinner consistency, add a splash more coconut milk. Add a sprinkle of shredded coconut for added texture and top with fruit to make a parfait!
*btw the picture here is NOT blended so if you blend yours will be a beautiful orange<3