Mango Coconut Chia Pudding Recipe

The useful part

1
Whisk the chia seeds, coconut milk, maple syrup, and lime zest in a bowl. Rest for 10 minutes, then whisk again to break up clumps.
2
Chill for at least 4 hours or overnight until the mixture is spoon-thick.
3
Blend one cup mango with the lime juice into a quick sauce. Dice the remaining mango.
4
Layer chia pudding, mango sauce, diced mango, and coconut into four jars.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

peaches, pineapple, or frozen berries thawed and drained

oat milk plus 2 tablespoons extra chia seeds

Make the next meal easier

Use extra pudding as a smoothie topping or spoon it over fruit with the coconut kept on top.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

Serve cold. Stir before eating if the chia has settled unevenly.

For cooling, storing, and reheating details, use the USDA references below.