Foodbe
coconut chia pudding with mango
👨🍳 Chefy Tip: Stir thoroughly before refrigerating — chia clumps if you don't. After chilling, stir again. If the pudding looks dry on top, it needs a splash more coconut milk, not more stirring.
Serves
2
Prep
5 min
Cook
0 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
310
Carbs
38g
Protein
6g
Fat
16g
Flavor Profile
🥥 Creamy and rich from coconut milk
🥭 Sweet and tropical from fresh mango
🌰 Nutty and earthy from chia seeds
🍁 Gently sweet from maple syrup
🌿 Fresh and bright from lime zest
Ingredients
🌱 4 tbsp chia seeds
🥥 1 cup full-fat coconut milk
🍁 1 tbsp maple syrup
🥭 1 ripe mango, diced
🍋 Zest of 1 lime
🌿 Fresh mint leaves for garnish
Shop ingredientsInstructions
01
Combine chia seeds, coconut milk, and maple syrup in a bowl or jar. Stir well.
02
Refrigerate at least 4 hours or overnight until thick and pudding-like. Stir before serving to break up clumps.
03
Top with diced mango, lime zest, and fresh mint. Serve cold.
🧬 Food Science
Chia seeds can absorb up to 12 times their weight in liquid, forming a gel that slows digestion and keeps blood sugar stable for hours after eating.
Pair It
🥂 Cold brew coffee or fresh-squeezed orange juice.
🍽️ A handful of fresh berries or a banana.