Description
A delicious, creamy, and tropical chia pudding parfait made with ripe mangoes and coconut milk. This meal-prep friendly breakfast is easy to make, keeps well in the fridge for up to five days, and provides a healthy start to your morning.
Ingredients
Scale
- 1/2 cup (60g) chia seeds
- 1 can (13.5 oz / 385ml) full-fat coconut milk
- 1/2 cup (120ml) unsweetened almond milk or oat milk
- 2–3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 large ripe mangoes
- 1 teaspoon lemon juice
- 1/4 cup toasted coconut flakes (optional)
- 1/4 cup granola or nuts (optional)
Instructions
- Peel mangoes and cut flesh off pits. Place 2 cups of mango chunks in a blender with lemon juice and blend until smooth. Set aside.
- In a mixing bowl, combine chia seeds, coconut milk, almond milk, honey, vanilla extract, and salt.
- Whisk vigorously for 1-2 minutes to ensure no dry clumps remain. Let sit for 5 minutes, then whisk again.
- Let the mixture sit for 15 minutes to allow chia seeds to swell. Whisk once more to ensure smooth texture.
- For best results, cover and refrigerate for at least 4 hours or overnight until the pudding sets.
- To assemble, layer chia pudding and mango puree in glass jars or containers.
- Top with toasted coconut flakes or granola/nuts just before eating to maintain crunch.
- Seal jars and store in the fridge for up to 5 days.
Notes
Whisk the chia mixture twice (once immediately, once after 10 minutes) to prevent clumping. Use ripe, fragrant mangoes for the best sweetness. Do not freeze this recipe as the texture will become watery. If using frozen mango, thaw completely before blending.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: Tropical
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 20
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 12
- Protein: 8
Keywords: chia pudding, mango parfait, meal prep, healthy breakfast, vegan breakfast, gluten-free, coconut milk, overnight oats alternative