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Fresh Overnight Mason Jar Chia Pudding with Mango and Coconut Milk

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A quick, easy, and nourishing breakfast pudding made with chia seeds, creamy coconut milk, and fresh mango, perfect for busy mornings and make-ahead meals.

Ingredients

Scale
  • 3 tablespoons chia seeds
  • 1 cup coconut milk (full-fat canned or carton for lighter option)
  • 1 ripe mango, peeled and diced (fresh preferred, frozen works)
  • 1 to 2 tablespoons maple syrup (Grade A recommended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime juice (optional)
  • Pinch of salt

Instructions

  1. In a mixing bowl, combine 1 cup (240 ml) coconut milk, 3 tablespoons chia seeds, 1 to 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Whisk vigorously for 1 to 2 minutes to avoid clumps.
  2. Let the mixture rest for 5 minutes, then whisk again to ensure even absorption and smooth texture.
  3. Pour or ladle the chia pudding evenly into two 8-ounce (240 ml) mason jars. Seal tightly and refrigerate overnight or for at least 6 hours.
  4. Peel and dice 1 ripe mango into small cubes while the pudding chills.
  5. In the morning, top each jar with half the diced mango and drizzle 1 teaspoon lime juice over the top. Stir gently if desired or leave mango as a topping.
  6. Serve chilled directly from the jar or transfer to a bowl.

Notes

Whisk the chia mixture twice to prevent clumps. Use full-fat coconut milk for creaminess. Add mango fresh before serving to keep it bright and juicy. If pudding is too thick in the morning, stir in a splash of coconut milk. Can substitute mango with pineapple, peaches, or berries. Store leftovers in airtight containers for up to 3 days.

Nutrition

Keywords: chia pudding, overnight oats alternative, healthy breakfast, mango, coconut milk, vegan breakfast, gluten-free, make-ahead breakfast

Find it online: https://sagestirs.com/fresh-overnight-mason-jar-chia-pudding-with-mango-and-coconut-milk-recipe-easy-and-perfect-for-healthy-breakfast/