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High-Protein Coconut Mango Chia Pudding

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Total Time 8 hours 5 minutes
Servings: 1
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 tbsp chia seeds
  • 1/2 cup light coconut milk
  • 1/3 cup plain Greek yogurt
  • 1 tsp honey
  • 1/4 tsp vanilla extract
  • 1/2 cup fresh or frozen mango blended or finely diced
  • Optional: toasted coconut flakes and a fresh mango slice to top before serving

Method
 

  1. In a jar or container, whisk together the coconut milk, Greek yogurt, honey, and vanilla extract until fully combined.
  2. Add the chia seeds and stir vigorously for 1 minute — this prevents the chia seeds from clumping together.
  3. Let the mixture sit for 5 minutes, then stir again to break up any clumps that have formed.
  4. Seal the jar and refrigerate for at least 4 hours or overnight until the pudding has thickened completely to a set, creamy consistency.
  5. While the pudding sets, blend the mango until smooth for a coulis-style topping, or dice it finely if you prefer texture.
  6. When ready to serve, remove the chia pudding from the fridge and give it a stir.
  7. Spoon or pour the mango over the top of the pudding in a generous layer.
  8. Top with toasted coconut flakes and a fresh mango slice if using.
  9. 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.