Mango Coconut Chia Pudding – Overnight Summer Breakfast
Ingredients
- Chia Pudding:
- 1½ cups 360ml full-fat coconut milk, shaken well
- ½ cup 120ml coconut water or plain water
- 6 tablespoons chia seeds
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- Pinch of salt
- Mango Topping:
- 2 ripe mangoes peeled and diced (or 2 cups frozen mango, thawed)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup optional
- Garnish:
- Toasted coconut flakes
- Fresh mint leaves
- Extra diced mango
- Drizzle of honey or maple syrup
- Lime zest optional
Instructions
- In a large bowl or jug, whisk together coconut milk, coconut water, maple syrup, vanilla extract, and salt. Add chia seeds and whisk vigorously for 30 seconds.
- Let sit for 10 minutes at room temperature, then whisk again to break up any clumps.
- Divide evenly between four jars or airtight containers. Seal and refrigerate for at least 6 hours or overnight.
- When ready to serve, dice mango and toss with lime juice and honey if using. Alternatively, blend mango with lime juice until smooth for a layered effect.
- Check pudding consistency. Stir in a splash of coconut milk if too thick, or return to fridge for another hour if too thin.
- Spoon mango topping over each jar. Garnish with toasted coconut flakes, fresh mint, and a drizzle of honey. Serve cold.
Notes
- Always use full-fat canned coconut milk for the creamiest texture
- Shake the coconut milk can well before opening to combine the cream and liquid
- The second stir after 10 minutes is essential to prevent clumping
- Sweeten slightly more than needed before chilling, as cold dulls sweetness
- Use ripe, fragrant mango for the best topping — underripe mango will taste flat
- Pudding base keeps in the fridge for up to 5 days — add fresh mango each morning
- For a thinner pudding, reduce chia seeds to 5 tablespoons per batch
- Frozen mango works well — thaw overnight in the fridge alongside the pudding
- Easily scaled up for a full week of meal-prepped breakfasts