As a long-time advocate of plant-based breakfasts, I designed this Tropical Mango & Coconut Chia Pudding to pack antioxidants, fiber, and healthy fats into a grab-and-go parfait that feels like a vacation in a jar.

Experience & Expertise:
By adjusting coconut milk ratios, I achieved a silky base that sets firmly without becoming gelatinous, and balanced mango sweetness with a hint of lime.

Ingredients (serves 2)

• ½ cup chia seeds

• 1½ cups light coconut milk

• 2 tbsp maple syrup (or honey)

• 1 cup ripe mango, diced

• Juice of ½ lime

• Optional toppings: shredded coconut, mint leaves

Steps

1. Combine chia base: In bowl, whisk chia, coconut milk, and syrup. Let rest 5 min, whisk again to break up clumps. Cover and refrigerate at least 4 hours or overnight.

2. Make mango puree: Blend mango and lime juice until smooth.

3. Layer & serve: Divide chia pudding between jars or bowls. Spoon mango puree over and gently swirl. Top with coconut flakes and mint.

Trustworthiness:
Each serving: ~300 calories, 10 g fiber, rich in vitamin C and medium-chain triglycerides. Vegan, gluten-free.

Make-Ahead Tip: Chia pudding lasts up to 5 days refrigerated; swirl in fresh fruit before serving for maximum brightness.