Chia Seed Pudding with Mango and Coconut

Chia seed pudding is a delicious and nutritious breakfast or snack that is easy to make and can be customized to your liking. This recipe features a tropical twist with the addition of mango and coconut. The chia seeds are soaked in almond milk, maple syrup, and vanilla extract, then topped with diced mango and shredded coconut. The pudding is refrigerated for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and create a thick, pudding-like texture. When ready to serve, top with your desired toppings, such as granola, berries, or nuts.

Chia seed pudding has been around for centuries, and it is believed to have originated in Mexico or Guatemala. The Aztecs and Mayans used chia seeds as a staple food, and they believed that they had medicinal properties. Chia seeds are a good source of fiber, protein, and omega-3 fatty acids, and they are also gluten-free and low in calories. In recent years, chia seed pudding has become popular as a healthy and delicious breakfast or snack option.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk
• 1 ripe mango, peeled and diced
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: additional toppings such as granola, berries, or nuts

Instructions

1. In a large bowl or jar, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, and salt.
2. Add the mango and coconut and mix well.
3. Cover and refrigerate for at least 4 hours, or overnight.
4. When ready to serve, top with your desired toppings.

Why It Works

• The chia seeds absorb the liquid and create a thick, pudding-like texture.
• The mango and coconut add a tropical twist to the pudding.
• The pudding can be customized to your liking by adding different toppings, such as granola, berries, or nuts.