Description
This coconut mango chia pudding recipe is not only delicious but also packed with nutrients that can support better cycles and fertility.
Ingredients
Scale
Chia Pudding
- 1 can unsweetened full-fat coconut milk
- 1/2 cup almond milk
- 6 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional, I don’t use)
- Toppings: shredded coconut, freeze-dried strawberries
Mango puree
- 2 cups frozen mango, defrosted*
- 1/2 lime, squeezed
- 1/2 tsp maple syrup
- Pinch of sea salt
Instructions
- Blend a can of coconut milk in a high-speed blender. For a smooth and creamy milk, warm the entire can of coconut milk in a glass jar for 30 seconds before blending.
- Add almond milk, vanilla extract, and maple syrup (if using) to the coconut milk and blend until well combined.
- Transfer the milk mixture to a mixing bowl and add chia seeds. Stir until the chia seeds are completely combined with the milk. Let it sit on the counter for about an hour, giving it another stir before refrigerating. You can also build your parfaits without refrigerating the chia pudding first.
- Blend the defrosted mango, lime juice, maple syrup, and sea salt until smooth. Pour the mango puree into a glass jar and refrigerate until ready to use.
- To build your mango chia parfait jars, start by layering chia pudding and mango puree, then top with additional mango, shredded coconut, or berries. Store in the fridge or enjoy right away!