Mango Chia Seed Pudding

Protein and fiber rich chia seed pudding layered with sweet coconut mango puree, fresh kiwi and topped with juicy cherries. You can make this for breakfast, a snack or for dessert! Dairy-free.

Creamy coconut milk chia seed pudding layered with sweet mango puree, fresh kiwi, and juicy cherries. This tropical treat is easy to make, it's high-fiber, and it makes a delicious gluten-free breakfast or snack!

Course Breakfast

Cuisine American

Prep Time 10

Chilling Time 30

Total Time 40

Servings servings

Calories 276kcal

Author Stacey Eckert

Equipment

Medium Container
Blender

Ingredients

Chia Seed Pudding

¼ cup chia seeds
1 tbsp maple syrup
1 cup unsweetened coconut milk
pinch of salt

Mango Puree

1 cup mango (fresh or frozen)
½ cup unsweetened coconut milk
1 tbsp lime juice
pinch of salt

Fruit Garnish

12 cherries pitted
1 medium kiwi peeled and sliced

Instructions

Chia Seed Pudding: Combine ¼ cup chia seeds, 1 tbsp maple syrup, 1 cup of coconut milk, and a pinch of salt in a container with a lid. Stir to combine. Cover and store in the fridge for at least 2 hours but I usually leave it overnight.
Mango Puree: Combine 1 cup mango, 1 tbsp lime juice, a pinch of salt, and ½ cup of coconut milk in a small blender cup and blend until it's smooth and completely pureed.
In a large glass cup, spoon alternating layers of chia seed pudding and mango puree until you almost reach the top of the glass. Leave ½-inch of space from the top so you have room to slide the kiwi slices in.
Cut the kiwi into ½-inch slices and slide it in at the top of the cup. Press it firmly against the side of the cup with your fingers and push it down to the middle of the glass, being careful not to let the pudding get in front of it. Repeat this step 2-3 times in different spots around the cup. Top with fresh cherries.

Notes

Combine the chia seeds and coconut milk in a container and make the mango puree the night before, so it's ready to assemble and eat the next morning. Make sure to mix well so you don't have big clumps of chia seeds.
The pureed mango is very easy to make, but if you want to skip that step you can layer fresh fruit in place of the puree.
You don't have to layer the pudding and puree in the cup, you can simply serve the coconut milk chia pudding in a bowl, drizzle the pureed mango over the pudding, and top it with fresh fruit.
Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future breakfast.

Nutrition