Mango Coconut Chia Pudding with Canned Mango Pulp
This mango coconut chia pudding, made with canned mango pulp is a quick and easy 4 ingredient recipe idea. This mango chia pudding is not only great as a meal prep breakfast, but is also an amazing make ahead dessert option.
Ingredients
- 460 ml Coconut milk 1 can of 13.5 oz
- 1 cup Mango pulp
- 1/4 cup Chia seeds
- 1/2 tsp Vanilla Extract
Instructions
- In an airtight glass container, add all the ingredients.
- Stir well and close the lid.
- Let it rest in the refrigerator overnight (or a minimum of 2 hours).
- In the morning, take the container out from the fridge. Mix everything again.
- (Optional) Check for sweetness, you can add a little honey or maple syrup, as per your liking.
- Serve as is, or with your favorite toppings!
Video
Notes
- I love using Coconut Milk from Chaokoh brand. You can use whichever is available.
- I am using canned Kesar Mango pulp here.
- Chia pudding usually takes around 2 hours in the fridge to be ready. But I find the consistency best if left overnight in the refrigerator.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!