A three-ingredient breakfast or dessert recipe for Mango Coconut Chia Pudding. It’s gluten-free, vegan and takes 2 minutes to make. No sugar added and made with healthy fats from chia seeds and coconut milk.
Originally the entirety of this post was all about the benefits of chia seeds. And of course, the nutritional benefits of our foods are super important, but I felt like the recipe was getting lost in all the facts!
So instead I’m going to sum up the benefits of chia seeds (you know – the facts you REALLY need to know) and then highlight the awesomeness that his this 3-ingredient Mango Coconut Chia Pudding aka my absolutely favorite way to incorporate chia seeds into my diet. Simple, quick + with ingredients almost everyone can find.
Can’t wait to hear what you think about the recipe!
The Benefits of Chia Seeds:
Omega Fatty Acids – help to decrease inflammation in the body, promote cell regeneration and help with brain function
Fiber – to keep things regular down there if you know what I mean!
Protein – 5 grams per one ounce serving! Thats 5 grams per 2 tbsp.
Mango Coconut Chia Pudding
- Prep Time: 2 minutes
- Total Time: 6 hours
- Yield: 4 servings 1x
Ingredients
- 2 cups canned coconut milk*
- 1/2 cup chia seeds
- 2 cups chopped mango (frozen is fine)
Instructions
- Add all ingredients into a sealed container. Shake. Let sit in fridge overnight (or at least 6 hours).
- Garnish with cinnamon (optional) and serve!
- Makes 2 breakfast servings or 4 snack servings.
*I use full-fat for added flavour and healthy fats but feel free to use lite if you prefer.
Like this post? Here are a few other chia pudding recipes:
Lemon Raspberry Chia Pudding
Blackberry Green Tea Chia Pudding
Simple Vanilla Chia Pudding
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