Coconut Chia Breakfast Pudding with Mango and Pepitas

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Coconut Chia Breakfast Pudding features coconut milk, nut or coconut milk, cinnamon, and maple syrup in a healthy, vegan, no-cook breakfast pudding... Top it with mango and spiced candied pepitas for a vegan and gluten free breakfast treat with Mexican flair!

Tamara Talks (About Healthy Chia Seeds)

Have you gotten on board with healthy chia seeds yet? I most definitely have! These tiny seeds are nutritional powerhouses and don't require any cooking. Yay!

Let's start with the basics: Chia seeds can be black or white (or a combination). The end product looks the same in either case IMHO.

Recorded history goes back as far as 3500 B.C. when it was one of the main foods in the Aztec diet. Later on, chia seeds were grown in Mexico by Teotihuacan and Toltec people. The ancient civilizations believed chia had supernatural powers; "chia" means "strength" in the Mayan language.

Because of its religious uses, Spanish conquerors banned chia, and it disappeared for centuries. It survived in some regions of Mexico, and modern-day farming techniques have made it widely available throughout the world. Easy access makes it a great addition to a healthy diet!

Until I began working on this chia breakfast pudding, I had only used them in my smoothies. Given their "super food" status, I feel like it's time to give them a little more attention!

Chia Nutrition Facts

Chia seeds are high in nutrients and low in calories. A one-ounce (28 g) serving (according to Healthline) contains just 137 calories and :

• fiber - 11 g
• protein - 4 g
• fat - 9 g (5 g are omega-3s)
• calcium - 18% RDI
• manganese - 30% RDI
• magnesium - 30% RDI
• phosphorus - 27% RDI
• a decent amount of zinc, B1, B2, B3, and potassium

How to Make Coconut Chia Breakfast Pudding

Pudding Ingredients

• 1/2 cup chia seeds
• 1 cup milk (I use high protein nut milk)
• 1 cup lite coconut milk
• 1-2 tablespoons maple syrup (I use 1 but we prefer the pudding less sweet)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon fine sea salt (optional)

Pudding Steps

1. Combine the lite coconut milk, milk, cinnamon, vanilla, and sea salt (if using).
2. Whisk thoroughly. You may prefer to use a blender or processor.
3. Add the chia seeds.
4. Whisk thoroughly

Refrigerate 1 to 2 hours or even overnight, whisking periodically to keep the chia seeds from clumping. Serve with your choice of toppings.

Toppings Suggestions

• easy spiced candied pepitas (my personal favorite!)
• toasted coconut (I like to toast coconut chips)
• diced mango
• nuts
• berries
• pomegranate arils
• bananas
• peaches

How to Store Chia Pudding

Chia pudding is a great for meal prep! It will keep up to 5 days in the refrigerator and up to 2-3 months in the freezer. Yes you freeze the pudding! Thaw it overnight in the refrigerator if it is frozen in small containers.

I prefer to store it without toppings, and add fresh toppings when I eat it. Be sure to use airtight containers.

Tips and FAQ

How often do I need to stir or whisk the pudding? I have found that whisking the chia mixture after about 15 minutes is sufficient to prevent clumping.

I'm worried about the fats and calories in the lite coconut milk. What else can I use? You can double the milk or even substitute juice or water. The main thing is keep the chia see to liquid ratio the same!

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