Coconut, Mango and Chia Seed Pudding

Ingredient Spotlight 18 April 2017

To prepare for the spring, I propose a simple and fast recipe. The best time of the day to eat it would be for breakfast, or as a dessert or snack. Above all, understand that the chia seed pudding can be altered in any number of ways to suit your needs. All you have to do is change the nut milk ingredients (e.g. almonds, hazelnuts, oats, soya, etc.), depending on your taste, and the fruits, depending on the season.

The benefits of chia seeds

Chia seeds are naturally rich in fiber. Their main advantage is the improvement of your immunity from the inside.  Once hydrated, the fibers swell and provide an appetite suppressant effect.

Rich in vegetable protein, iron and calcium, chia seeds are well known to vegetarians and sportsmen. In addition, they are rich in Omega 3 which is both an antioxidant and an anti-inflammatory. Since the preparation does not require cooking, you preserve the entire Omega 3!

Tip:It is best to prepare your pudding the day before, if it is planned to be eaten for breakfast.  It takes a few hours in the refrigerator for the seeds to swell and gel.


  • 2 heaped tablespoons of chia seeds
  • 1 glass of coconut milk
  • 1 tablespoon honey
  • 1 small mango
  • 1 piece of fresh coconut (optional)
  • 50 ml of coconut juice (optional)

The pudding:

In a container, combine coconut milk and chia seeds.  Add the honey and mix with a whisk. Chill until the pudding has set.

The topping:

In a blender, mix the mango and coconut juice according to the desired consistency. You can leave the preparation in the fridge at the same time as the pudding. All you have to do when you are ready to serve, is put the mango mix over the pudding and you’re done!

For better presentation, you can also cut your mangoes into small cubes and place them on the pudding.

Enjoy your meal!