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 10 minutesminutes
Setting Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 2people
Calories 323kcal
Author Stephanie McKercher, RDN
Equipment
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)
Ingredients
¼cupchia seeds
1cupcoconut milk(dairy-free milk alternative)
1teaspoonvanilla extract(optional)
1cupdiced mango(see note)
1large banana,preferably ripe (see note)
Optional toppings:
Diced mangoor any fresh fruit
Unsweetened shredded coconut,toasted if desired (see note)
Instructions
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.
Notes
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.