Simon Romanov

Mango Coconut Chia Pudding

Switch up your morning oatmeal routine with this so-easy chia pudding recipe. 

Creamy mango and coconut combine in this healthy breakfast recipe for a taste of the tropics. 


– ½ cup unsweetened almond milk or other nondairy milk – 2 tablespoons chia seed – 2 teaspoons pure maple syrup

– ¼ teaspoon coconut extract – ½ cup diced fresh mango, divided – 1 tablespoon toasted unsweetened coconut chips, divided


Stir coconut milk (or other nondairy milk), chia, maple syrup and coconut extract together in a small bowl.  

Cover and refrigerate for at least 8 hours and up to 3 days. 

When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the mango and coconut.

Add the rest of the pudding and top with the remaining mango and coconut. 


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