Tastenexa
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Breakfast
Chia Pudding Bowl
5 min total5 prep0 cook1 servings310 cal
VeganVegetarianFlexitarian
Chia seeds are stirred into sweetened coconut milk and left to set into a creamy, tapioca-like pudding, then topped with fresh mango and toasted coconut flakes. It's a make-ahead breakfast that requires no cooking, just a little patience while it chills.
Ingredients
pantry
- 3 tbspchia seeds
- 200 mlcoconut milk
- 0.5 tspvanilla extract
- 1 tbspmaple syrup
- 1 tbspcoconut flakes
produce
- 80 gmango
Steps
- In a jar or bowl, whisk together the coconut milk, vanilla extract, and maple syrup until combined.
- Add the chia seeds and stir well, making sure none are clumped together at the bottom.
- Cover and refrigerate for 10 minutes, then stir again to redistribute any seeds that have settled.
- Refrigerate for at least 2 hours, or overnight, until the mixture has thickened into a pudding-like consistency.
- Peel the mango and cut the flesh into small cubes.
- Toast the coconut flakes in a small dry skillet over medium-low heat for 1–2 minutes, stirring often, until lightly golden and fragrant.
- Give the chilled chia pudding a final stir and spoon it into a serving bowl.
- Top the pudding with the diced mango and toasted coconut flakes, then serve immediately.
Tips
- Stir the mixture again after 10 minutes of chilling to break up any clumps before it fully sets.
- Use full-fat coconut milk for a richer, creamier pudding than lighter coconut milk beverages.
- Make it the night before — chia pudding needs at least 2 hours, and overnight gives the best texture.
- If the pudding is too thick after chilling, stir in a splash more coconut milk to loosen it.
