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Sugar-free Coconut Mango Chia Pudding

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Unique and Tangy Coconut

Mango Chia Pudding


Exotic fruits are always a treat and mangoes are absolutely delicious. That’s why when we came across this Coconut Mango Chia Pudding recipe on, we had to have it!

This delicious blend combines the richness of coconut milk, with the fun chewiness of chia seeds, and tangy goodness of mango. If the thought of that on your tongue doesn’t win you over, there are also great health benefits, and just to mention it, this is also gluten and dairy free; so there you go.

First of all coconut milk is amazing! Yes, we’re always a bit biased about coconut, still, that doesn’t change the facts. One of the things coconut milk is great for is to help build up the body’s immune system so it can fight off disease, and it tastes great while doing it. Mango also has a host of health benefits—clears the skin, improves digestion and eye health, prevents cancer, and much more.

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Yummm!   Source


With chia seeds thrown into the mix, this pudding is a “good health bomb” waiting to go off. The seeds are high in fiber, Omega-3s, protein, and not only stave off the risk of diabetes because they stabalize your blood-sugar levels, but also help you lose weight by allowing you to stay full longer, as they absorb thirty times their weight in water.

While you don’t have to, the recipe calls for agave, vanilla extract, and a little salt. Maple sugar or honey would work in place of the agave, too. Leave in the fridge for a few hours or overnight, and voila—fantastic results!


  • 1.5 C coconut milk or 1 can of coconut milk
  • 4-5 tbsp chia seeds
  • 1 tbsp agave nectar (or more depending on your taste preferences)
  • 3/4 tsp vanilla extract
  • 1 cup fresh or frozen mango
  • Teeny tiny pinch of salt


  • Start by heating the coconut milk until it is warm, but not hot.
  • Then mix in the chia seeds. The amount you use depends on your preference for texture.
  • Then add vanilla extract, agave nectar, and a very very small pinch of salt (the salt is just to bring out the flavors).
  • Leave the chia mixture out until it is room temperature, about 30 minutes, stirring occasionally to keep the chia from clumping as it absorbs the liquid.
  • Lastly, add the mango, and refrigerate for at least 3 hours or overnight.
  • Serve chilled.


 For more about the Coconut Mango Chia Pudding recipe, and the health benefits of the ingredients, check it out here. 

Thanks to for the fantastic treat.



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