This sweet and fruity recipe only needs 5 simple ingredients!
Our coconut mango chia pudding cups might sound like dessert (and they certainly can), but they’re also a great breakfast or lunch snack. This sweet and creamy recipe will give you something to look forward to no matter what time of the day you indulge yourself. And while the flavors and textures are enough to make us crave this clean and delicious indulgence, it’s also worth noting that it’s packed with a wide variety of nutrients. Sounds like a win-win situation to me!
Our coconut mango chia pudding is a meal prepper’s dream
Recipes like this are essential for anyone interested in meal preparation. Sure, you can prepare any meal or snack ahead of time, but very few will taste best the next day. Our coconut mango chia pudding cups actually get better as the days go by! This particular recipe will keep in your fridge for about five days, but good luck if you don’t eat it first!
This 5-ingredient recipe is very similar to overnight oats: prepare it before bed and wake up in the morning to a super fruity and filling meal. If you’re always running out the door, these chia pudding mugs can be made in mason jars or Tupperware so you can grab them and go! When you have nutritious recipes ready to consume anytime, stick to your fitness goals.
Do you remember the wide variety of nutrients we mentioned?
One of these pudding cups has six grams of muscle building protein. In addition, every single serving is rich in healthy fat and fiber that will keep you full and focused for hours.
For this recipe, we chose light coconut milk because it contains less fat, but still offers the same great taste as its full-fat counterpart. Coconut milk provides a healthy dose of iron, potassium, and magnesium, which are essential minerals for healthy blood, muscles, and nerves.
Chia seeds and flax seeds are largely responsible for the fiber content of this recipe. They also contribute quite a bit to the “good” fats. Both are high in minerals, including iron, calcium, magnesium, copper, zinc, and more! Chia seeds are also rich in Vitamin E., which is important for the health of the blood, brain, skin and other vital organs.
After all, mangoes supply a considerable amount vitamin C. This vitamin plays a tremendous role in growth, healing, and immune health.
Just a few minutes to prepare
In a large bowl, mix the coconut milk, chia seeds, honey and flax seeds together. If you want to turn it into a plant-based recipe, you can replace a vegan-friendly sweetener like coconut or agave nectar with honey. Once the ingredients are evenly mixed, separate the mixture into six separate cups, bowls, or containers.
To prepare the mango, cut the stone and scoop out the pulp. Put the mango in a food processor and pulse a few times until the mango is mostly smooth. If you don’t have access to a food processor, you can use a blender instead!
Finally, finish making the pudding cups by layering the mango on top of each individual serving cup. Put the cups in the fridge and chill for at least 8 hours. When you’re ready to eat them, just grab a custard cup and dig in!
- 27 Ounces light coconut milk (2) 13.5 ounce cans
- 3/4 Cup Chia seeds
- 3 tablespoon honey
- 1/4 Cup ground flaxseed
- 3 Mangoes large
Combine coconut milk, chia seeds, flax seeds, and honey.
Separate the mixture into 6 separate cups or bowls
Prepare the mango by cutting over the stone and scraping out the pulp
Put in a food processor and pulse 2-3 times or smooth with a few pieces
Layer the mango on top of the coconut milk mixture in each cup
Chill overnight or for at least 8 hours
SmartPoints (freestyle): fifteen
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