Feeling like an easy, breezy, tropical sort of morning? This mango chia pudding is bursting with mango, pineapple, and coconut. It's easy to prepare ahead and have on the go, plus it's a healthy breakfast or snack for you and the whole fam!
Ingredients
1 ¼ cupscoconut milk
¼ cupchia seeds
1teaspoonvanilla
2ripe mangos, peeled and cut into cubes (see notes)
1cupfrozen pineapple pieces
½ cupwater
¼ cupunsweetened coconut, to serve
Instructions
In a medium-sized bowl, whisk together the coconut milk, chia seeds, and vanilla.
Put the mangos, pineapple, and water into your blender and blend on high speed until smooth.
2 ripe mangos, 1 cup frozen pineapple pieces, ½ cup water
Divide the coconut chia pudding (it should have thickened up by now) between 4 1-cup mason jars. Top with the pureed mangos and pineapple. Either serve them right away or keep them in your fridge, covered, for up to 4 days. Serve with the coconut sprinkled over top.
¼ cup unsweetened coconut
Notes
If you use frozen mangos, you will need to add a little more water. Add the extra water slowly as you want the pudding to be quite thick.