If you need an easy breakfast to prep ahead of time, this coconut mango chia pudding is so good. It’s creamy, refreshing and has the perfect tropical flavor from the mango and coconut.
I blended frozen mango with coconut cream, coconut milk and mango Greek yogurt, then mixed it with chia seeds and let the fridge do the rest. I used Chobani mango Greek yogurt for a little extra mango flavor, but plain Greek yogurt works perfectly too.
Top it with fresh mango and coconut flakes right before eating and you have the easiest breakfast or snack ready to go for the next few days.
Coconut Mango Chia Pudding ðŸ¥ðŸ¥¥
Ingredients
- 2 cups frozen mango chunks
- ½ cup coconut cream
- 1 cup coconut milk
- 1 cup mango Greek yogurt or plain Greek yogurt
- ½ cup chia seeds
- 1 fresh mango, diced, for topping
- Coconut flakes, for topping
How to make it
- Add the frozen mango, coconut cream, coconut milk and Greek yogurt to a blender and blend until smooth and creamy.
- Pour the mango mixture into a bowl and stir in the chia seeds until well combined.
- Let it sit for about 5 minutes, give it another good stir, then cover and refrigerate for at least 4 hours or overnight.
- Once the chia pudding has thickened, divide it into 4 servings.
- Top with fresh mango and coconut flakes right before eating and enjoy!
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