09 Jun Mango & Coconut Chia Pudding Recipe
My favourite recipes are super simple to make, look totally gorgeous, nourish your body and taste amazing. That’s not easy I know but this mango and coconut chia pudding recipe has it all!
It’s a beautiful breakfast delight that’s not only stunning to look at, it’s also so super healthy. It’s, somewhat perplexingly, both light and filling at the same time, and I always feel full of energy after a gorgeous bowl. It’s also vegan, gluten free and refined sugar free.
I love making this mango and coconut chia pudding recipe on our Cornwall yoga retreats, sprinkling the jewel like fresh berries and jaunty mint leaves over bowl after bowl. I also love the looks of surprise and intrigue on the faces of the retreat yogis who’ve never seen or tasted chia pudding before – it’s totally different to any other breakfast out there!
Mango & Coconut Chia Pudding Recipe
- 1 mango, diced
- 1 banana
- 30g chia seeds
- 250ml coconut milk
- 1 tbsp date nectar
- 1 tsp vanilla essence
- 1 tbsp coconut flakes
- 2 handfuls of fresh berries
- 4 mint leaves, roughly chopped
- 4 dates, sliced
- 1/2 tsp cinnamon
Mash the banana in a large bowl. Add half the mango, chia seeds, coconut milk, date nectar and vanilla essence. Stir well to combine, cover and place in the fridge over night.
In the morning give the chia pudding a really good stir to make sure everything is well combined then split in to two bowls or jars. Top with the remaining mango, berries and dates.
Toast the coconut flakes in a dry frying pan for a few minutes until browned on the edges. Sprinkle the toasted coconut over the chia pudding before garnishing with mint leaves and a sprinkle of cinnamon.
Now you have to tell me what you think! Leave a comment in the box below and let me know if you’re a fan of chia pudding…
- This keeps really well for breakfast the next day so if you’re making this to serve one I’d still make the full amount and save half for breakfast or a snack the following day.
- If you don’t have date nectar you can use honey, maple syrup or another sweeter but use less (around 2 tsp) as date nectar isn’t as sweet as most other natural sweeteners.
- I often use frozen mango chunks for this recipe. You can add them to your chia pudding frozen and let them slowly defrost in the mix overnight.
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ClaraPosted at 10:20h, 14 June
Hi Jen, this looks lovely, do you use tinned coconut milk (like for Thai curry) or the carton drinking type. Thanks
Jen AustinPosted at 18:26h, 26 June
It’s the carton drinking type kind! I think the canned milk would be a bit too rich. Thanks for checking. I hope you make and love this. Let me know what you think!