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Add the Greek yogurt, chia seeds, maple syrup, and vanilla extract to a large glass bowl.

Measure and add 1/2 cup of coconut milk to the bowl with the other ingredients.

Stir the mixture thoroughly until all ingredients are well combined and the chia seeds are evenly distributed.

Carefully peel the mango using a vegetable peeler. Cut the flesh off the pit and dice it into small, bite-sized pieces on a cutting board.

Add the chopped mango to the chia seed pudding mixture in the bowl and gently stir to incorporate.

Pour 1/2 cup of water into the mixture and stir everything together one last time until fully combined and smooth.

Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, or preferably overnight, to allow the chia seeds to set and thicken the pudding.

Once set, stir the pudding again before serving. Divide into 4 equal portions and enjoy. This chia seed pudding can be stored in the refrigerator for up to 5 days.


Add the Greek yogurt, chia seeds, maple syrup, and vanilla extract to a large glass bowl.

Measure and add 1/2 cup of coconut milk to the bowl with the other ingredients.

Stir the mixture thoroughly until all ingredients are well combined and the chia seeds are evenly distributed.

Carefully peel the mango using a vegetable peeler. Cut the flesh off the pit and dice it into small, bite-sized pieces on a cutting board.

Add the chopped mango to the chia seed pudding mixture in the bowl and gently stir to incorporate.

Pour 1/2 cup of water into the mixture and stir everything together one last time until fully combined and smooth.

Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, or preferably overnight, to allow the chia seeds to set and thicken the pudding.

Once set, stir the pudding again before serving. Divide into 4 equal portions and enjoy. This chia seed pudding can be stored in the refrigerator for up to 5 days.
