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Fresh Overnight Coconut Chia Pudding Recipe with Mango and Lime

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A creamy and refreshing tropical chia pudding made with full-fat coconut milk, chia seeds, fresh mango, and lime zest and juice. Perfect for an easy, healthy breakfast prepared overnight.

Ingredients

Scale
  • 13.5 oz (400 ml) canned full-fat coconut milk
  • 1/4 cup (40 g) chia seeds
  • 2 tbsp (30 ml) maple syrup (or honey/agave syrup)
  • 1/2 tsp vanilla extract
  • Zest of 1 medium lime
  • 1 tbsp (15 ml) fresh lime juice
  • 1 cup diced ripe mango (about 165 g)
  • Optional toppings: toasted coconut flakes, chopped nuts, fresh mint leaves

Instructions

  1. In a mixing bowl, combine the canned coconut milk, maple syrup, and vanilla extract. Whisk gently until smooth, about 2 minutes.
  2. Add the chia seeds to the coconut milk mixture and stir well to prevent clumps.
  3. Zest one medium lime directly into the mixture, then add 1 tablespoon of fresh lime juice and stir to combine.
  4. Let the mixture sit at room temperature for 5 minutes, then stir again to break up any settled seeds.
  5. Transfer the pudding into individual glass jars or airtight containers. Seal tightly and refrigerate for at least 4 hours, ideally overnight (8 hours), to thicken.
  6. Peel and dice the mango into bite-sized chunks and keep refrigerated until serving.
  7. Before serving, stir the pudding gently, top with fresh mango chunks, and optionally sprinkle with toasted coconut flakes or chopped nuts. Serve chilled.

Notes

Use full-fat canned coconut milk for best creamy texture. Stir the mixture twice before refrigerating to avoid clumps. Adjust sweetness to taste. Can substitute mango with other fruits like pineapple or berries. Store in fridge up to 3 days; stir before serving if thickened.

Nutrition

Keywords: chia pudding, coconut milk, mango, lime, healthy breakfast, vegan, gluten-free, overnight pudding

Find it online: https://prismtaste.com/fresh-overnight-coconut-chia-pudding-recipe-with-mango-and-lime-easy-and-healthy-breakfast/