Mango Chia Pudding (with Pineapple and Coconut)
Feeling like an easy, breezy, tropical sort of morning? This mango chia pudding is bursting with the flavors of mango, pineapple, and coconut. It's easy to prepare ahead for a quick snack or breakfast!
Ingredients
- 1 ¼ cups coconut milk
- ¼ cup chia seeds
- 1 teaspoon vanilla
- 2 ripe mangos, peeled and cut into cubes - see notes
- 1 cup frozen pineapple pieces
- ½ cup water
- ¼ cup unsweetened coconut, to serve
Instructions
- In a medium-sized bowl, whisk together the coconut milk, chia seeds, and vanilla.1 ¼ cups coconut milk, ¼ cup chia seeds, 1 teaspoon 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.
Serving: 1 = ¼ of the recipe, Calories: 224kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 59mg, Potassium: 292mg, Fiber: 7g, Sugar: 19g, Vitamin A: 1150IU, Vitamin C: 58mg, Calcium: 86mg, Iron: 1mg