Name: Mango Chia Pudding with Coconut & Blueberries
Prep time: 30 min
Ingredients: 1 medium banana, frozen; 1 mango, peeled and cubed; 1/4 cup almond milk; 1 Tbspn almond butter or peanut butter; 1/8th tspn turmeric* optional; 1 cup coconut milk; 4 Tbspn chia seeds; 1/2 tspn natural vanilla essence; 2 drops of liquid stevia* optional; 1 cup coconut milk; 4 Tbspn chia seeds; 1/2 tspn natural vanilla essence; 2 drops of liquid stevia* optional; 1 tspn of blue spirulina powder or Zen powder or 1/4 cup blueberries* see Additional Recipe Notes in blog post.; 1/2 cup blueberries, fresh or frozen; 1/4 cup coconut flakes; Garnish (Optional): I used fresh mint and edible flowers.

This mango chia pudding with coconut and blueberries is fresh, creamy, fruity.......and fun to make and eat! It contains no dairy or added sugar and is paleo and vegan friendly. This chia pudding has a surprise special ingredient that adds some extra colour and health benefits...

Sometimes its fun to make something pretty that is fresh and full of delicious flavour! The best thing about chia pudding is that it really can be enjoyed any time of day.

My little boy was over the moon when he came home and saw me taking photos of this........he happily enjoyed half a chia pudding as an afternoon snack which was a refreshing reprieve on a hot day.

Yes chia pudding or chia parfait can make decadent smoothies aka breakfast style....... but if you don't fancy dealing with multiple layers first thing in the morning they make a delicious fresh dessert that is not only healthy but looks impressive!

This mango chia pudding with coconut and blueberries is fresh, creamy, fruity and fun to make and eat! This makes a fresh and tasty paleo breakfast treat or a healthy paleo dessert. Dairy free & sugar free. #paleo #chiaseeds #chiapudding #vegan #glutenfreebreakfast #dairyfree #glutenfree #veganbreakfast #dairyfreebreakfast #mango #blueberries #smoothie #paleobreakfast #lowcarb #lowcarbrecipes #paleorecipes

Additional Recipe Notes for making Mango Chia Pudding

I decided to have some fun with this chia pudding and add in some natural blue goodness from the Zen blend from Misty Day Plant Potions. This contains a blend of blue spirulina with its excellent antioxidant attributes, pineapple and ginger to support natural digestive calm, Tulsi and Ashwagandha which both have adaptogenic properties for when you are feeling stressed or under the weather. (This is not an affiliate link or ad - I just really love the Misty Day products! If you haven't heard of them before go check them out! )
Instead of using the powder from Misty Day Plant Potions you can use standard blue spirulina powder on its own or use no powder at all - simply blend ¼ cup blueberries through the coconut milk before mixing the milk through the chia seeds for the top layer. If using blueberries your chia pudding will have a slightly more purple hue but will still taste and look good!

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

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Have a lovely week!

Hope x

Serves 2

Mango Chia Pudding with Coconut & Blueberries

Hope Pearce

A delicious mango chia pudding topped by coconut and blueberries

30 minPrep Time

30 minTotal Time

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5 based on 15 review(s)

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Ingredients

Smoothie Layer

1 medium banana, frozen
1 mango, peeled and cubed
¼ cup almond milk
1 Tbspn almond butter or peanut butter
⅛th tspn turmeric* optional

Coconut Chia Layer

1 cup coconut milk
4 Tbspn chia seeds
½ tspn natural vanilla essence
2 drops of liquid stevia* optional

Blue Coconut Chia Layer

1 cup coconut milk
4 Tbspn chia seeds
½ tspn natural vanilla essence
2 drops of liquid stevia* optional
1 tspn of blue spirulina powder or Zen powder or ¼ cup blueberries* see Additional Recipe Notes in blog post.

Top Layer

½ cup blueberries, fresh or frozen
¼ cup coconut flakes
Garnish (Optional): I used fresh mint and edible flowers.

Instructions

In two separate bowls prepare the chia seeds for each layer. It is best to leave the chia seeds to set overnight for optimum digestibility.
In the first bowl add the chia seeds, coconut milk, vanilla essence and stevia drops to a bowl and gently stir once or twice so the chia seeds are evenly distributed in the milk. Set aside for 15 - 20 min / or overnight until the chia seeds have absorbed the coconut milk and the mixture has a gel like consistency.
In the second bowl add the chia seeds, coconut milk, vanilla essence and stevia drops to a bowl and gently stir once or twice so the chia seeds are evenly distributed in the milk. Set aside for 15 - 20 min / or overnight until the chia seeds have absorbed the coconut milk and the mixture has a gel like consistency.
Add the ingredients for the smoothie layer into a blender and blend until smooth.
Layer the ingredients into a rounded glass or a jar starting with the yellow smoothie layer at the bottom. Then add the coconut chia layer, top with the blue coconut chia layer.
Do the same process for the second pudding.
Top with coconut flakes and blueberries, garnish as desired.
If using a jar, cover with lid and these can be stored for up to 2 days in the fridge.