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coconut chia pudding in a jar with mango puree and topped with homemade granola

Coconut mango chia pudding

creamy deliciousness and super healthy as well
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Prep Time 5 minutes
resting time 15 minutes
Course Breakfast, Dessert
Servings 4 people
Calories 155 kcal

Ingredients
  

  • 8 tbsp granola (blended if too chunky)
  • 1/2 cup coconut milk (from a can)
  • 1/2 lime (juice of )
  • 4-6 tbsp chia seeds
  • 1 medium size mango (ripe and cubed and preferably frozen)
  • 4 tbsp shredded coconut (toasted) (optional)
  • 4 tbsp almond meal (toasted) (optional)

Instructions
 

  • Add granola to a jar. Press down lightly with a spoon
  • Combine chia seeds, coconut milk and lime juice. Divide over the jars. Refrigerate for at least 15 minutes (making them the night before and refrigerating them overnight deepens the flavor though)
  • Puree mango in a blender or food processor with a dash of lime juice. Add a bit of water or ice if necessary (sometimes your blender won't 'run' if there is no liquid to blend the solid ingredients with)
  • Take the refrigerated jars out of the fridge and add the mango layer. Combine coconut and almond. Toast in the stovetop in a skillet if not already. Top the jars with the coconut almond mixture.
  • Your chia pudding jars are ready now. Eat immediately or refrigerate for later consumption. Enjoy!

Notes

* homemade granola click here
Keyword dairy free, gluten free, vegan