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mango chia seed pudding in mason jar

Mango Coconut Cream Chia Pudding

This recipe pairs the richness of coconut cream and the vibrant tang of ripe, juicy mango. The mighty chia seed transforms the coconut cream into a thick, satisfying pudding, packed with omega-3s, fiber, and protein. This isn’t just breakfast or dessert; it’s a passport to tropical paradise, a guilt-free indulgence, and perhaps the easiest, most refreshing treat you’ll make all summer. Get ready to dive spoon-first into a bowl of pure bliss!
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Prep Time 5 days
Cook Time 15 days
Servings: 8 pudding cups
Ingredients Equipment Method

Ingredients
  

Mango Sauce
  • 6 cups diced mango frozen or fresh
  • 4 tbsp lime juice
  • 1/2 cup cane sugar substitute 4 tbsp monk fruit sweetener
Coconut Chia Pudding
  • 2 15oz can full fat coconut cream
  • 3/4 cup chia seeds
  • 2 tsp coconut extract substitute vanilla extract
  • 4 tbsp maple syrup substitute 4 tbsp monk fruit sweetener
Shredded Coconut
  • 8 tbsp shredded coconut optional

Equipment

  • 1 mixing bowl
  • 1 wooden spoon
  • 8 glass mason jars with lids
  • 1 saucepan

Method
 

  1. To make the mango sauce for the bottom of the pudding cups you will need to put all mango sauce ingredients into a saucepan and bring ingredients to a boil. reduce heat and simmer for 15 minutes to thicken.
  2. Once the mango sauce has cooled pour into mason jars 1/4 full. 
  3. To make the coconut cream pudding mix all the remaining ingredients together in a bowl. Pour pudding onto of mango sauce.
  4. Let the puddings cups chill in the refrigerator overnight.
  5. Once ready to eat sprinkle with shredded coconut and enjoy!!