Mango Coconut Chia Pudding

Name: Mango Coconut Chia Pudding
Prep time: 8 h
Total time: 8 h
Yield: 4
Ingredients: 1/2 lb. frozen mango chunks*; 1 13oz. can lite coconut milk*; 1 tsp sugar; 6 tbsp chia seeds

By Beth Moncel · Budget BytesPublic

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These Mango Coconut Chia Pudding cups are a fast and easy make-ahead breakfast with tons of fiber and protein.

Prep: 480 min
Total: 480 min
Servings: 4

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Recipe source

This recipe was taken from Mango Coconut Chia Pudding · by Beth Moncel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1/2lb. frozen mango chunks*
113oz. can lite coconut milk*
1 tspsugar
6 tbspchia seeds

Steps

1
If the mango chunks are in large pieces, chop them into smaller, 1/4-inch pieces. Place half of the mango chunks , the coconut milk, and sugar in a blender and process until smooth.
2
Divide the remaining mango chunks between 4 small containers (10-12oz. containers). Add 1.5 Tbsp of chia seeds to each container. Finally, pour the mango coconut milk mixture into the containers, dividing it evenly between all four.
3
Stir the contents of each container to make sure all the chia seeds have adequate exposure to the liquid. Place lids on the containers and refrigerate over night, or up to 4-5 days.

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Per portion

Calories: ~4 kcal
Protein: ~2.6 g
Fat: ~5 g
Carbs: ~6.8 g
Fiber: ~0 g
Sodium: ~0 mg

2 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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