This Coconut Mango Chia Pudding is a perfect healthy breakfast no eggs ideas, offering a delightful and nutritious start to your day. You’ll love this creamy, tropical treat that’s incredibly easy to prepare.
Key Ingredients & Substitutions:
- Chia Seeds: Essential for thickening; no direct substitute.
- Coconut Milk: Full-fat for creaminess, or light for fewer calories. Almond milk or oat milk also work.
- Mango: Fresh ripe mango is best, but frozen mango chunks are a great alternative.
- Sweetener: Maple syrup or agave nectar. You can adjust the amount to your taste.
- Vanilla Extract: Enhances flavor.
Ingredients:
For the Chia Pudding:
- 3 tablespoons chia seeds
- 1 cup full-fat coconut milk
- 1 tablespoon maple syrup (or to taste)
- ½ teaspoon vanilla extract
For the Mango Puree:
- 1 cup diced fresh mango (about 1 medium mango)
- 1 tablespoon water (if needed for blending)
Optional Toppings:
- Fresh mango chunks
- Shredded coconut
- Granola
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes (mostly chilling)
- Prep Time: 15 minutes
- Chill Time: 4 hours (minimum)
- Servings: 2
- Calories per serving: Approximately 350 calories (without toppings)
- Tools Needed: Mixing bowl, whisk, blender (for mango puree), airtight containers.
Step-by-Step Instructions:
1. Prepare the Chia Pudding Base
In a medium bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Whisk thoroughly to ensure there are no clumps. This is a crucial step for a smooth healthy breakfast no eggs ideas.
2. Chill the Pudding
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The chia seeds will absorb the liquid and create a thick, pudding-like consistency. Stir it once or twice during the first hour to prevent settling.
3. Make the Mango Puree
While the pudding chills, blend the diced fresh mango until smooth. If your mango is very thick, add a tablespoon of water to help it blend. You want a creamy, pourable puree for this healthy breakfast no eggs ideas.
4. Assemble Your Pudding
Once the chia pudding is thick, divide it between two serving glasses or jars. Top each serving with the fresh mango puree. You now have a delicious, healthy breakfast no eggs ideas.
5. Add Optional Toppings
Garnish your Coconut Mango Chia Pudding with extra fresh mango chunks, shredded coconut, or a sprinkle of granola if desired. Serve immediately and enjoy.
Variation Ideas:
- Berry Blast: Use blended mixed berries instead of mango puree.
- Chocolate Lover: Stir in 1-2 tablespoons of cocoa powder to the chia pudding base.
- Nutty Crunch: Add chopped nuts or seeds to the top for extra texture.
Storage Instructions:
You can store the assembled Coconut Mango Chia Pudding in airtight containers in the refrigerator for up to 3-4 days. For best results, keep the mango puree separate until just before serving if you prefer a fresher presentation. This makes it an excellent meal prep option for healthy breakfast no eggs ideas.
Frequently Asked Questions (FAQ):
Q: Can you use frozen mango for the puree?
A: Yes, frozen mango works perfectly. Thaw it slightly before blending for a smoother puree.
Q: How long do chia seeds need to soak?
A: A minimum of 4 hours, but overnight is ideal for the best texture.
Q: Can you make this recipe ahead of time?
A: Absolutely! This is a fantastic make-ahead healthy breakfast no eggs ideas. Prepare it the night before for a quick morning meal.
Q: Is this recipe dairy-free?
A: Yes, using coconut milk makes this a naturally dairy-free option.
Q: What if your chia pudding is too thick or too thin?
A: If too thick, add a splash more coconut milk and stir. If too thin, add another half teaspoon of chia seeds, stir, and let it chill for another hour.
Q: Can you use a different sweetener?
A: Yes, you can use honey, agave nectar, or stevia to your preference. Adjust the amount to your desired sweetness.