Mango and chia pudding
Stir, fridge, forget about it. Chia seeds drink the milk overnight into a thick pudding, layered with mango purée and finished with toasted coconut. Make four jars on Sunday, eat them all week.
Sign in to save recipes to your book.
The Method
4 steps-
1
In a medium bowl, whisk the chia seeds, milk, maple syrup, and vanilla. Whisk again 5 minutes later — chia clumps if you don't.
-
2
Cover and refrigerate at least 4 hours, ideally overnight.
-
3
Blend the mango with the lime juice to a smooth purée.
-
4
To assemble: spoon a layer of chia into 4 jars or glasses, top with mango purée, repeat. Finish with a scatter of toasted coconut just before eating (it loses crunch in the fridge).
Email me the shopping list
We'll send the ingredients (scaled to whatever servings you've dialled in) to your inbox. Open it at the supermarket — no app required.
vegetarian vegan gluten free dairy free chia make ahead overnight no cook healthy wholefood batch cook freezer friendly family sweet
What kind of breakfast
person are you?
Two minutes, ten questions, five recipes picked for your morning.
Take the DNA Quiz