Mango Coconut Chia Breakfast Pudding

Mango Coconut Chia Breakfast Pudding

This is a breakfast both Gracen and I love.  I love it because super healthy and I can throw all of the ingredients into a mason jar before I go to bed and wake up to an already prepared breakfast.  I’m sure she loves it because it’s sweet, creamy, and it feels like you’re having dessert for breakfast.  And that’s okay with me. I agree!

If you haven’t yet tried chia seeds, you definitely should.  They’re often called the “super seed”, and for good reason.  They’re packed with essential fatty acids, fibre, calcium, and a bunch of other vitamins and minerals, plus they can absorb up to 12 times their weight in liquid.  Besides using them in puddings, around here we add them to yogurt, muffins, cereal, and smoothies too.  In fact, they quickly became my secret smoothie ingredient when I learned that adding a tablespoon of chia to a blender of our favourite smoothie would keep it thick and prevent it from separating (even when kept in the fridge overnight!)

IMG 1716But onto the recipe.  Here’s what we use to make our overnight mango coconut chia pudding…  Your choice of milk (coconut milk is especially delicious in this recipe), pure maple syrup, chia seeds, pure vanilla, unsweetened coconut, and a mango (not pictured because it isn’t needed until morning).

IMG 1718I like to make this recipe in a mason jar because it seals well and I can give the jar a little shake every now and then, but any sort of bowl or container that has a lid will do.  

To get started, add your chia seeds to the milk.

IMG 1722Then add the coconut…

IMG 1728The maple syrup…

IMG 1730And the vanilla.

IMG 1735Give everything a stir…

IMG 1736Pop the lid on and put the jar in the fridge.  If you come back to the fridge again that night, give the jar a gentle shake to prevent clumping.  If not, it’s not a big deal.

Now go to sleep.

Zzzzzzzzzzzzzz….

IMG 1740When you wake up in the morning, retrieve your mason jar of pudding.  It’ll be thick  and creamy by now and will resemble the insides of a passionfruit. Grab a mango too.  (Though mango / coconut is one of our favourite combinations, strawberries, bananas, and blueberries pair well with the coconut too.)

IMG 1742Now peel and chop up your mango into small pieces…

IMG 1744And add them to the jar.

IMG 1748Mix everything together well.

IMG 1749Breakfast is ready!

IMG 1753

Serve with fresh or frozen berries, mint leaves, or almond slices.
 
 
Mango Coconut Chia Breakfast Pudding
Adapted from this recipe from SkinnyTaste
  • 2 cups of your favourite type of milk
  • 6 tablespoons of chia seeds
  • 3 tablespoons of unsweetened coconut
  • 1 tablespoon of pure maple syrup
  • 1 teaspoon of pure vanilla
  • 1 medium-sized ripe mango
Put the first set of ingredients into a jar and stir. Put the lid on the jar and put in the fridge overnight.  If you come back to the fridge later in the evening, give the jar a shake or two (if not, don’t worry about it).  
 
In the morning, retrieve your jar and a mango.  Peel and dice the mango, add it to the jar, and give everything a stir. 
 
Serve with berries, mint leaves, or almond slices.
Enjoy!
 
 

18 thoughts on “Mango Coconut Chia Breakfast Pudding

    1. This bag is from Costco actually, but I believe I’ve seen them in the organic / all-natural aisle in Superstore too. I know that you can buy them at Whole Foods, Choices, and Trader Joe’s (if you cross-border shop) too. 🙂

      1. Chia seeds can be found at your local Mexican/Latino store as well for much cheaper. Chia is actually a Mayan word, it’s a native superfood! FYI 😉

    1. I’m sure it would, Jess! As far as my experimenting goes, chia seeds do the same thing in every liquid – water, juice, milk, even fruit puree, so I’m sure coconut water would work too! 🙂

    1. Thanks! I definitely think honey will work! If it’s the really thick kind, maybe just stir it into the milk first to dissolve it. Otherwise, it should work perfectly.

    1. Do you mind if I link to your page for this recipe? I tried a variation of this myself, but used your recipe and the one you were inspired by as a base and want to acknowledge your blog. Please let me know if that’s ok 🙂 xx

  1. Interesting. I’ve never had chia seeds, but I may see if I can find some. We love mangos. So I’m sure we would love this. Thanks for linking up to tip-toe thru tuesday. Have a great week.

  2. What an interesting recipe… I so want to try this now. Great pics too; you’re little one if so cute! 🙂
    Mackenzie 🙂

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