¾cuplight coconut milk (canned or boxed depending on preference)
2-3tablespoonsmaple syrup (to taste, depending on whether your yogurt is sweetened or not)
1 ½teaspoonsvanilla extract
6tablespoonschia seeds
For the mango puree:
1cupfrozen or fresh mango chunks
¼cuplight coconut milk
Instructions
In a bowl, combine the coconut milk, Greek yogurt, maple syrup, vanilla extract, and chia seeds. Whisk until completely smooth.
Let the mixture sit for 5 minutes, then whisk again to prevent clumping and ensure even distribution.
Cover and refrigerate for at least 4 hours, or overnight, until thickened into a creamy pudding.
While the chia pudding chills (or ahead of time), add the mango and coconut milk to a blender or food processor. Blend until completely smooth. Cover and refrigerate until ready to serve.
To serve, layer the mango mixture on top of the chia pudding. Enjoy immediately.
Notes
Save time/prep ahead:
Make a large batch - This recipe is perfect for a large batch to enjoy throughout the week.
Portion ahead - Divide into individual containers for easy grab-and-go breakfasts or snacks.
Prep the night before - Let it set overnight for a ready-to-eat breakfast the next morning.
Keep toppings separate - Add favorite toppings just before serving for the best texture.
Great for busy weeks - One of the easiest ways to have a nourishing option ready during busy mornings.
This recipe is gluten free and vegetarian. For a dairy free and vegan option, use a plant based alternative to the Greek yogurt.
The recipe can be found on My Fitness Pal by searching "BWB Mango Coconut Chia Pudding." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.