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Two Jars of Mango Chia Pudding with Coconut whip
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Mango Chia Pudding with Coconut Whip

A nourishing, make-ahead breakfast (inspired by Thai mango sticky rice) that you’ll actually look forward to.
Course Breakfast
Keyword breakfast, brunch, chia pudding, coconut cream, coconut milk, healthy meal prep, make ahead, mango, mango chia pudding, meal prep
Prep Time 5 minutes
Chill Time 1 hour
Servings 4

Ingredients

Chia Pudding:

  • 1 13.5 oz can full-fat coconut milk
  • ¼ cup chia seeds
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • Pinch of salt

Mango Layer:

  • 1 cup ripe mango chunks fresh or thawed from frozen
  • Juice of ½ lime

Coconut Whip:

  • ⅓ cup chilled coconut cream solid part from a can left in the fridge overnight
  • 1 tbsp maple syrup

Toppings:

  • Fresh mango chunks
  • Sesame seeds white or black, or both!

Instructions

  • In a bowl or jar, whisk together the coconut milk, maple syrup, vanilla, and a pinch of salt. Add in the chia seeds and whisk.
  • Let sit for 10 minutes, then whisk again to prevent clumping.
  • Cover and refrigerate for 30 minutes to an hour, until thick and pudding-like.
  • In a blender or food processor, combine mango chunks with lime juice until smooth. Set aside.
  • Make the Coconut Whip: Using a hand mixer, stand mixer with a whisk attachment, or a regular whisk, whip the chilled coconut cream with maple syrup until light and fluffy.
  • Assemble + Serve: When ready to serve, layer the chia pudding and mango purée in jars or bowls. Top with extra mango, a dollop of coconut whip, and a sprinkle of sesame seeds.