Mango Coconut Chia Pudding

Mango Coconut Chia Pudding

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From:, June 2017

Switch up your morning oatmeal routine with this so-easy chia pudding recipe. Creamy mango and coconut combine in this healthy breakfast recipe for a taste of the tropics.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ½ cup unsweetened almond milk or other nondairy milk
  • 2 tablespoons chia seeds
  • 2 teaspoons pure maple syrup
  • ¼ teaspoon coconut extract
  • ½ cup diced fresh mango, divided
  • 1 tablespoon toasted unsweetened coconut chips, divided


  • Prep

  • Ready In

  1. Stir coconut milk (or other nondairy milk), chia, maple syrup and coconut extract together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
  2. When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the mango and coconut. Add the rest of the pudding and top with the remaining mango and coconut.
  • To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 229 calories; 11 g fat(3 g sat); 10 g fiber; 32 g carbohydrates; 5 g protein; 46 mcg folate; 0 cholesterol; 19 g sugars; 8 g added sugars; 1,154 IU vitamin A; 30 mg vitamin C; 380 mg calcium; 2 mg iron; 91 mg sodium; 270 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Calcium (38% dv), Vitamin A (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1 fruit, ½ other carbohydrate

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