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Fresh No-Cook Overnight Chia Pudding with Mango and Coconut Milk

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A quick and easy no-cook chia pudding made with creamy coconut milk and fresh mango, perfect for a healthy and refreshing breakfast or snack.

Ingredients

Scale
  • 3 tablespoons chia seeds
  • 1 cup (240 ml) full-fat canned coconut milk
  • 1 ripe mango, peeled and diced
  • 1 tablespoon maple syrup or honey (optional)
  • ½ teaspoon vanilla extract
  • 1 teaspoon lime zest (optional)
  • Pinch of salt

Instructions

  1. Shake the can of coconut milk well before opening. Pour 1 cup (240 ml) into a mixing bowl or jar.
  2. Stir in 1 tablespoon maple syrup or honey, ½ teaspoon vanilla extract, and a pinch of salt. Add lime zest if using. Mix until combined.
  3. Add 3 tablespoons of chia seeds to the coconut milk mixture. Whisk or stir vigorously to avoid clumps.
  4. Cover the bowl or seal the jar and refrigerate for at least 4 hours, ideally overnight, to allow chia seeds to swell and form pudding.
  5. Peel and dice 1 ripe mango into bite-sized pieces. Optionally blend mango for a smoother texture.
  6. Once pudding has thickened, stir well. Layer pudding with mango chunks in bowls or jars. Garnish with extra mango if desired.
  7. Optional: Sprinkle with toasted coconut flakes, chopped nuts, or fresh mint leaves before serving.

Notes

If pudding is too thick after soaking, stir in a little more coconut milk to loosen. If too thin, add more chia seeds and let sit for another hour. Taste before serving and adjust sweetness if needed. Use full-fat coconut milk for best creaminess. Can substitute coconut milk with almond, oat, or soy milk for milder flavor. Store covered in fridge up to 3 days; avoid freezing.

Nutrition

Keywords: chia pudding, overnight chia pudding, no-cook breakfast, healthy breakfast, mango pudding, coconut milk pudding, vegan breakfast, gluten-free, dairy-free

Find it online: https://vexifood.com/fresh-no-cook-overnight-chia-pudding-with-mango-and-coconut-milk-recipe-for-easy-healthy-breakfast/