Coconut Chia Pudding with Mango Purée
Prep time
Cook time
Total time
Serves: 4
  • 2 small mangos (Ataulfo), peeled and sliced (or 1 large mango; freeze in advance for an extra creamy purée; the total amount should be around 2 cups)
  • 1 cup unsweetened coconut milk
  • ⅓ cup chia seeds
  1. If the mango is frozen, bring it out of the freezer now and set aside to partially defrost.
  2. Place the milk in a medium sized bowl and whisk in the chia seeds. Let them plump up for around 20 minutes, but give it another stir around 10-15 minutes in to make sure the seeds aren't clumping.
  3. When there are a couple minutes left on the pudding place the mango in a blender or food processor and pulse until it is broken down into a smooth consistency.
  4. Divide the chia pudding into separate containers and top with the mango purée. This amount can make 4 small or 2 more substantial servings.
  5. Top leftovers with an airtight cover and store in the fridge for up to a couple days.
Recipe by Love from the Land at