This chia pudding recipe is loaded with fresh mango puree and toasted shredded coconut. It's a healthy and perfect addition to your breakfast or brunch menu using our DLux Mini Coffee Cups and Swirl Cups.
Watch the video below for the step by step tutorial and read more for the printable recipe.
Not all parties are meant to happen in the evening. We have birthday breakfast or mother's day brunch. We recommend you doing your get together with beautiful rays of sunshine. Also, because chia recipes are impeccable and so suiting for these get-together.
Chia seed is tiny, but it is called a superfood for many reasons. It's packed with nutrients such as fiber and omega-3 fatty acids. It is well-loved by many because it contains low calories too. No guilt feeling for the extra serving of our chia pudding recipe loaded with mangoes and shredded coconuts.
To prepare the chia, you need canned coconut milk. It will boost its creaminess, but regular whole milk is okay too. We also added half a cup of shredded coconut for the extra coconut flavor and crunch. So refreshing too! Once mixed, it needs to be refrigerated for at least 4 hours for the mixture to bloom, but we promise it will be worth the wait.
The only sweetener for this chia pudding recipe is maple syrup and the mango puree. We find that 3 tbsp of maple syrup is enough if what you have is the best quality of mango. The result will be a fusion of flavors perfectly complementing each other.
Don't forget to garnish with fresh diced mangoes. Lastly, add some toasted shredded coconut. Not only does it add great aroma to the recipe but it suits the DLux mini dessert cups too. An impeccable presentation that your guests will love.
Chia is great for make-ahead recipes, and this recipe can last in the fridge for up to 5-7 days. Not that we think it will last that long. These mini dessert cups are so delicious we think it'll be gone in a snap.
If you make this recipe, don't forget to let us know by leaving a comment here or on our Instagram!