✨ AI Recipe
Mango Coconut Chia Pudding
Peanut-Free
Sesame-Free
Oil-Free
Corn-Free
Gluten-Free
Soy-Free
High Fat
High Saturated Fat
High Calorie
High Fiber
Iron Rich
Calcium Rich
Vitamin C Rich
Low Sodium
Breakfast
Dessert
Snack
A lusciously creamy and tropical chia pudding layered with sweet mango purée and rich coconut milk — a effortless make-ahead breakfast or dessert that feels like a mini vacation in every spoonful.
Ingredients
Servings:
Scale:
Instructions
-
In a medium mixing bowl, whisk together the coconut milk, maple syrup, and vanilla extract until the maple syrup is fully dissolved and the mixture is smooth.
-
Add the chia seeds to the coconut milk mixture and whisk vigorously for about 1 minute to prevent clumping. Let the mixture sit for 5 minutes, then whisk again to break up any seeds that have started to clump together.
-
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight, until the pudding has thickened to a creamy, gel-like consistency. Give it one more stir after the first 30 minutes of chilling if possible.
-
Peel and dice the mangoes, reserving a few slices for topping. Place about two-thirds of the diced mango into a blender along with the lime juice and blend until you have a silky smooth purée. Taste and add a touch more maple syrup if desired.
-
When ready to serve, give the chilled chia pudding a good stir. Divide half of the chia pudding between two serving glasses or bowls. Spoon half of the mango purée over the first layer, then top with the remaining chia pudding to create a layered effect.
-
Finish each glass with a generous spoonful of the remaining mango purée, arrange the reserved fresh mango slices on top, and scatter over the toasted coconut flakes. Garnish with fresh mint sprigs and serve immediately, or keep chilled until ready to eat.
Nutrition Highlights (per serving)
816kcalCalories
66.9gCarbs
11.3gProtein
55.9gFat
8.1gFiber
Protein 6% Carbs 33% Fat 61%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 1,632.34 kcal | 816.17 kcal/serving | 41% |
| Energy | 5,158.41 kJ | 2,579.21 kJ/serving | — |
| Water | 622.21 g | 311.11 g/serving | — |
| Protein | 22.54 g | 11.27 g/serving | 23% |
| Total Fat | 111.86 g | 55.93 g/serving | 72% |
| Carbohydrates | 133.86 g | 66.93 g/serving | 24% |
| Fiber | 16.17 g | 8.09 g/serving | 29% |
| Ash | 7.19 g | 3.60 g/serving | — |
| Alcohol | 0.69 g | 0.35 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 519.76 mg | 259.88 mg/serving | 20% |
| Iron | 11.52 mg | 5.76 mg/serving | 32% |
| Magnesium | 388.27 mg | 194.14 mg/serving | 46% |
| Phosphorus | 854.32 mg | 427.16 mg/serving | 34% |
| Potassium | 2,194.67 mg | 1,097.34 mg/serving | 23% |
| Sodium | 68.47 mg | 34.24 mg/serving | 1% |
| Zinc | 6.95 mg | 3.48 mg/serving | 32% |
| Copper | 2.43 mg | 1.22 mg/serving | 136% |
| Manganese | 9.55 mg | 4.78 mg/serving | 208% |
| Selenium | 26.38 µg | 13.19 µg/serving | 24% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Vitamin C | 161.45 mg | 80.73 mg/serving | 90% |
| Thiamin B1 | 0.55 mg | 0.28 mg/serving | 23% |
| Riboflavin B2 | 0.68 mg | 0.34 mg/serving | 26% |
| Niacin B3 | 10.83 mg | 5.42 mg/serving | 34% |
| Pantothenic Acid B5 | 1.54 mg | 0.77 mg/serving | 15% |
| Vitamin B6 | 0.74 mg | 0.37 mg/serving | 22% |
| Folate Total | 242.84 µg | 121.42 µg/serving | — |
| Folate Food | 242.84 µg | 121.42 µg/serving | — |
| Folate DFE | 242.84 µg | 121.42 µg/serving | 30% |
| Choline | 64.05 mg | 32.03 mg/serving | 6% |
| Vitamin A RAE | 232.16 µg | 116.08 µg/serving | 13% |
| Vitamin A | 4,652.25 IU | 2,326.13 IU/serving | — |
| Vitamin E | 4.20 mg | 2.10 mg/serving | 14% |
| Vitamin K | 17.25 µg | 8.63 µg/serving | 7% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Beta-Carotene | 2,560.02 µg | 1,280.01 µg/serving | — |
| Alpha-Carotene | 35.94 µg | 17.97 µg/serving | — |
| Beta-Cryptoxanthin | 39.93 µg | 19.97 µg/serving | — |
| Lycopene | 11.98 µg | 5.99 µg/serving | — |
| Lutein + Zeaxanthin | 91.84 µg | 45.92 µg/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 80.65 g | 40.33 g/serving | 202% |
| SFA 6:0 Caproic | 0.52 g | 0.26 g/serving | — |
| SFA 8:0 Caprylic | 6.34 g | 3.17 g/serving | — |
| SFA 10:0 Capric | 5.04 g | 2.52 g/serving | — |
| SFA 12:0 Lauric | 40.16 g | 20.08 g/serving | — |
| SFA 14:0 Myristic | 15.91 g | 7.96 g/serving | — |
| SFA 16:0 Palmitic | 7.98 g | 3.99 g/serving | — |
| SFA 18:0 Stearic | 4.70 g | 2.35 g/serving | — |
| Total MUFA | 4.42 g | 2.21 g/serving | — |
| MUFA 16:1 | 0.27 g | 0.14 g/serving | — |
| MUFA 18:1 Oleic | 4.16 g | 2.08 g/serving | — |
| Total PUFA | 1.32 g | 0.66 g/serving | — |
| PUFA 18:2 Linoleic | 1.08 g | 0.54 g/serving | — |
| PUFA 18:3 ALA | 0.23 g | 0.12 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.16 g | 0.08 g/serving | — |
| Threonine | 0.45 g | 0.23 g/serving | — |
| Isoleucine | 0.47 g | 0.24 g/serving | — |
| Leucine | 0.87 g | 0.44 g/serving | — |
| Lysine | 0.66 g | 0.33 g/serving | — |
| Methionine | 0.20 g | 0.10 g/serving | — |
| Cystine | 0.17 g | 0.09 g/serving | — |
| Phenylalanine | 0.56 g | 0.28 g/serving | — |
| Tyrosine | 0.34 g | 0.17 g/serving | — |
| Valine | 0.71 g | 0.36 g/serving | — |
| Arginine | 1.57 g | 0.79 g/serving | — |
| Histidine | 0.28 g | 0.14 g/serving | — |
| Alanine | 0.79 g | 0.40 g/serving | — |
| Aspartic Acid | 1.17 g | 0.59 g/serving | — |
| Glutamic Acid | 2.41 g | 1.21 g/serving | — |
| Glycine | 0.56 g | 0.28 g/serving | — |
| Proline | 0.49 g | 0.25 g/serving | — |
| Serine | 0.60 g | 0.30 g/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Mango Coconut Chia Pudding
Ingredients
Instructions
- In a medium mixing bowl, whisk together the coconut milk, maple syrup, and vanilla extract until the maple syrup is fully dissolved and the mixture is smooth.
- Add the chia seeds to the coconut milk mixture and whisk vigorously for about 1 minute to prevent clumping. Let the mixture sit for 5 minutes, then whisk again to break up any seeds that have started to clump together.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight, until the pudding has thickened to a creamy, gel-like consistency. Give it one more stir after the first 30 minutes of chilling if possible.
- Peel and dice the mangoes, reserving a few slices for topping. Place about two-thirds of the diced mango into a blender along with the lime juice and blend until you have a silky smooth purée. Taste and add a touch more maple syrup if desired.
- When ready to serve, give the chilled chia pudding a good stir. Divide half of the chia pudding between two serving glasses or bowls. Spoon half of the mango purée over the first layer, then top with the remaining chia pudding to create a layered effect.
- Finish each glass with a generous spoonful of the remaining mango purée, arrange the reserved fresh mango slices on top, and scatter over the toasted coconut flakes. Garnish with fresh mint sprigs and serve immediately, or keep chilled until ready to eat.