Mango Coconut Chia Pudding
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Mango Coconut Chia Pudding

Creamy overnight chia pudding layered with fresh mango and toasted coconut flakes. Tropical and protein-rich.

365kcalCalories
22gProtein
44gCarbs
14gFat
Prep: 10 min
Cook: 0 min
~$4.20 per serving

Ingredients

Chia seeds3 tbsp (45g)
$0.60
Canned coconut milk (light)1 cup (240ml)
$1.20
Honey1 tbsp
$0.25
Vanilla extract1/2 tsp
$0.15
Ripe mango1 large, diced
$1.00
Unsweetened coconut flakes2 tbsp
$0.30
Greek yogurt (plain, 2%)1/2 cup (120g)
$0.70
Estimated total$4.20

Mangoes at Selectos ~$1.50 each in season. Chia seeds in salud/natural section ~$7.99/bag.

Instructions

1

In a bowl, whisk together chia seeds, coconut milk, honey, and vanilla extract.

2

Cover and refrigerate overnight (at least 6 hours) until thickened.

3

Peel and dice the mango into small cubes.

4

Toast coconut flakes in a dry pan over medium-low heat for 2-3 minutes until golden.

5

Layer chia pudding, Greek yogurt, and diced mango in serving glasses or bowls.

6

Top with toasted coconut flakes and serve chilled.

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