What kind of milk can I use in my chia pudding?

You can use any milk you’d like, dairy or dairy-free. For this pudding I like the combination of almond and coconut milk. If using all coconut, I recommend homemade coconut milk. It's lighter than the ones you buy in a can. Another one of my favorites is homemade cashew milk. Hemp milk, oat milk, and macadamia milk are also good. Each one will have a different taste.

Can I Freeze Chia Pudding?

Yes chia pudding can be frozen, then thawed and still retain it’s texture and flavor. It works great. You can freeze it with the mango puree topping. It's best frozen in a glass jar you can cover. When ready to serve, let it thaw in the refrigerator overnight. It will keep in the freezer for 3-4 weeks. Fill it to the top of the jar so there is less air.

Can I use frozen mangos?

Yes absolutely. Defrost before blending

Can I make half a recipe?

Yes, you make half a recipe or double the recipe. It's very versatile.

Mango Chia Seed Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This pudding is sweet and creamy with a tropical flavor, perfect for summer. Easy to make with only 6 ingredients.

Author: Ingrid DeHart
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Category: Breakfast, Snack, Dessert
Method: Stir, Blend
Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Ingredients

Scale

1 cup almond milk
1 cup coconut milk
1 teaspoon vanilla extract
2 Tablespoons maple syrup or sweetener of choice, more to taste
6 Tablespoons chia seeds
2 1/4 cups mangos cut into chunks (2 large mangos)*

Cook Mode Prevent your screen from going dark

Instructions

In a medium size bowl mix together the almond milk coconut milk, maple syrup, and vanilla.
Sprinkle the chia seeds on top and mix using a fork or whisk.
Let sit 5 minutes, mix again every 5 minutes for 15 minutes then let sit in the refrigerator for at least 1 hour until the pudding becomes thick and creamy. You can prepare the pudding the night before and let the chia sit overnight to have ready for your morning breakfast.
While the chia pudding is setting, peel the mango and cut into chunks. Save a 1/4 cup to use for a topping. Blend the rest in a blender until pureed, 10-15 seconds. Keep this in the refrigerator till you are ready to serve. No sweetener required since the mango is already sweet.
Once chia pudding has set, taste it and add more sweetener if needed.
Using 4 glasses or jars,* spoon a layer chia pudding into each. Top with a layer of mango puree and then continue to layer using two layers of mango puree and chia pudding on top.
Garnish with a few pieces of mango on top and enjoy.
Refrigerate any leftovers. Mango chia pudding will keep for 3-4 days, covered. It can be frozen in a glass jar for up to 1 month.

Notes

Use mangoes that are ripe and sweet for good results. Frozen mangos can be used. Defrost before blending.

Instead of making all 4 parfaits you can make just what you’re eating and store the chia pudding and mango puree separately. Chia pudding gets thicker when it sits. If necessary thin it out with more milk before making the parfaits the next day.

The cook time refers to the amount of time it needs to sit in the refrigerator to gel.

Find it online: https://eatwellenjoylife.com/mango-chia-seed-pudding/