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Mango Coconut Chia Pudding
These Mango Coconut Chia Pudding cups are a fast and easy make-ahead breakfast with tons of fiber and protein.
👥 4 Servings⏱️ Prep & Cook: 8h⏳ Prep: 8h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation 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.
sugar ($0.02)1 tsp
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.
chia seeds ($0.93)6 Tbsp
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.
chia seeds ($0.93)6 Tbsp
Nutrition Facts
calories
203.05 kcal
fat Content
12.18 g
serving Size
1 Serving
fiber Content
9.13 g
sodium Content
21.35 mg
protein Content
4.6 g
carbohydrate Content
21.05 g
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