High-Protein Coconut Mango Chia Pudding — 20g Protein, Under $3.50
Chia pudding done well is one of the most elegant things you can make in five minutes with almost no skill required. This coconut mango version layers a thick, creamy coconut-chia pudding base with blended fresh or frozen mango on top — the contrast between the cool, slightly gelatinous pudding and the bright, tropical mango creates something that looks and tastes like a dessert from a premium café rather than something you assembled in a jar before bed. At 20 grams of protein from the Greek yogurt stirred through the chia base and under three dollars and fifty cents, this is the healthy dessert that makes the end of the day feel like a genuine treat worth looking forward to.
Ingredients
Method
- In a jar or container, whisk together the coconut milk, Greek yogurt, honey, and vanilla extract until fully combined.
- Add the chia seeds and stir vigorously for 1 minute — this prevents the chia seeds from clumping together.
- Let the mixture sit for 5 minutes, then stir again to break up any clumps that have formed.
- Seal the jar and refrigerate for at least 4 hours or overnight until the pudding has thickened completely to a set, creamy consistency.
- While the pudding sets, blend the mango until smooth for a coulis-style topping, or dice it finely if you prefer texture.
- When ready to serve, remove the chia pudding from the fridge and give it a stir.
- Spoon or pour the mango over the top of the pudding in a generous layer.
- Top with toasted coconut flakes and a fresh mango slice if using.
- Serve cold directly from the jar.
Notes
Chia seeds have a relatively high upfront cost but an extremely low cost per serving at three tablespoons — a standard 200g bag provides well over twenty servings. They keep indefinitely in a sealed container at room temperature. Light coconut milk in a can provides genuine coconut flavour at a lower calorie and fat count than full-fat versions, and the remainder keeps in the fridge for three to four days for use in curries, smoothies, or another batch of pudding. Frozen mango is dramatically cheaper than fresh and produces a smoother, more vibrant coulis when blended.
