Overnight Mango Banana Chia Pudding with Coconut Milk
This easy chia seed pudding is a healthy and delicious meal prep breakfast without dairy or added sugar. Layer coconut chia pudding and fruit puree in a jar, and top with fresh mango and toasted coconut for a portable morning meal with refreshing tropical flavors.
Course Breakfast, Dessert, Snack
Cuisine dairy-free, gluten-free, vegan
Prep Time 10minutes
Setting Time 4hours
Total Time 4hours10minutes
Author Stephanie McKercher, RDN
Knife and cutting board
blender or food processor
2 containers or jars with lids (for preparation)
2 (8-ounce) jars with lids (for serving)
Baking sheet (optional for toasted coconut)
Oven (optional for toasted coconut)
1cupcoconut milk(dairy-free milk alternative)
1cupdiced mango(see note)
1large banana,preferably ripe (see note)
Diced mangoor any fresh fruit
Unsweetened shredded coconut,toasted if desired (see note)
Stir chia seeds, coconut milk, and vanilla extract (if using) in a container with a lid. Cover and refrigerate overnight (or for at least 4 hours), or until the chia pudding is fully set. The mixture should be creamy and not runny.
In the meantime, add mango and banana to a blender or food processor. Blend or process on high for 30 seconds, or until smooth. Transfer to a container with a lid, cover, and refrigerate overnight, or until the chia pudding is set.
Once the chia pudding is set, assemble the jars. Add ¼ of the fruit puree to the bottom of an 8-ounce glass jar. Top with ½ of the chia pudding and another ¼ of the fruit puree. Top with diced mango and coconut if desired. Repeat with the remaining ingredients to assemble the second jar.
Mango note: Use thawed frozen mango chunks instead of fresh mango if desired. (Thaw the frozen mango overnight in the fridge.)Banana note: Ripe bananas are soft and sweet, but a banana that is less ripe will also work fine.Coconut note: To toast shredded coconut, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet. (I like to line the baking sheet with parchment paper for easy cleanup.) Spread shredded coconut in a single layer on the baking sheet. Bake for 3 minutes, or until golden brown. (You may need to bake a couple of minutes longer for large shreds or coconut flakes.)Meal prep: Prepare this recipe up to 5 days in advance.Storage: Store prepared Mango Banana Chia Pudding in jars with lids in the refrigerator for up to five days.