An overnight chia seed pudding with tropical fruit puree and coconut milk. Add this easy, dairy-free breakfast with no added sugar to your meal prep plans!

Banana Mango  Chia Pudding

You'll need: - chia seeds - coconut milk - vanilla - mango - banana - shredded coconut


First, mix chia seeds, coconut milk, and vanilla. Cover and refrigerate overnight (or at least 4 hours), until the chia pudding is set.

In the meantime, blend mango and banana in a blender or food processor until smooth and creamy.

You can also toast some coconut shreds in the oven if you want them for a topping. (This part is optional but adds extra flavor and texture!)

The next day (or at least 4 hours later), the chia pudding will be fully set. It should be creamy and not runny. Now you're ready to put everything together!  

Layer the fruit puree and chia pudding in jars. Top with diced mango and toasted coconut if you want. Store the finished chia pudding jars in the fridge for up to 5 days.

Find the full recipe with more tips and tricks for making overnight chia pudding on the Grateful Grazer blog.