Coconut Chia Pudding with Mango
Creamy make-ahead chia pudding made with coconut milk and vanilla, layered with fresh mango and toasted coconut. A no-cook breakfast that is ready when you wake up.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
Whisking twice in the first few minutes is the secret to a smooth pudding with no chia clumps. Thin it with a splash of milk if it sets too thick. It keeps in the fridge for up to 4 days, so make a double batch and keep the mango separate until serving.
Method
-
Shake the can of coconut milk well, then pour it into a medium bowl. Whisk in the water, maple syrup, vanilla and salt until smooth.
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Whisk in the chia seeds. Let the mixture sit for , then whisk again to break up any clumps.
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Cover and refrigerate for at least or overnight, until thick and spoonable.
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Toss the diced mango with the lime juice in a small bowl.
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Stir the pudding well. Spoon half of it into four glasses, then add a layer of mango.
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Top with the remaining pudding and the rest of the mango, then scatter with the toasted coconut.
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