Coconut Mango Chia Pudding

Name: Coconut Mango Chia Pudding
Prep time: 10 min
Total time: 10 min
Yield: 4 jars
Cuisine: Southeast Asian
Ingredients: 1/2 cup (80 g) chia seeds; 2 cups (480 ml) full-fat coconut milk; 1 cup (240 ml) unsweetened almond milk; 2 tbsp (30 ml) maple syrup; 1 tsp vanilla extract; Pinch of salt; 1 large ripe mango, diced (about 1 1/2 cups); Juice of 1/2 lime; 2 tbsp unsweetened shredded coconut, toasted; Fresh mint leaves (optional)

battery_android_frame_bolt Post-Run

Eat 30-60 min after

Creamy coconut chia pudding layered with fresh mango and a squeeze of lime. Stir, pour into jars, and let the fridge do the work overnight — grab one after any morning run for an easy recovery meal that's ready before you are.

skilletPrep 10 min · Cook 0 min

restaurant4 jars

bolt

Carbs

~35g

exercise

Proteins

~6g

Ingredients

Base

1/2 cup (80 g) chia seeds

2 cups (480 ml) full-fat coconut milk

1 cup (240 ml) unsweetened almond milk

2 tbsp (30 ml) maple syrup

1 tsp vanilla extract

Pinch of salt

Topping

1 large ripe mango, diced (about 1 1/2 cups)

Juice of 1/2 lime

2 tbsp unsweetened shredded coconut, toasted

Fresh mint leaves (optional)

Notes

The pudding thickens as it sits — if it's too thick after a day or two, stir in a splash of almond milk to loosen it. Keeps well in the fridge for up to 5 days without toppings. Add toppings just before eating so the mango stays fresh. For more protein, swap almond milk for another cup of Greek yogurt blended in. Frozen mango works well when fresh isn't in season — just thaw it in the fridge the night before.

Instructions

In a large bowl or measuring jug, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and salt until smooth.

2 cups (480 ml) full-fat coconut milk

1 cup (240 ml) unsweetened almond milk

2 tbsp (30 ml) maple syrup

1 tsp vanilla extract

Pinch of salt

Add the chia seeds and whisk again immediately to prevent clumping. Let sit for 5 minutes, then whisk one more time to break up any clusters.

1/2 cup (80 g) chia seeds

Divide the mixture evenly into 4 jars or containers. Cover and refrigerate for at least 4 hours, preferably overnight, until the pudding is thick and set.

Topping

Toss the diced mango with the lime juice.

1 large ripe mango, diced (about 1 1/2 cups)

Juice of 1/2 lime

Topping

When ready to eat, spoon the mango over the chia pudding and top with toasted coconut and mint if using.

2 tbsp unsweetened shredded coconut, toasted

Fresh mint leaves (optional)

Your training deserves smarter fuel

check100+ recipes timed to your run.
checkPersonalized to your training week.
checkEvery recipe tested by real runners.

Join the Waitlist

Coconut Mango Chia Pudding

You track your miles.We'll handle the meals.

Your training deserves smarter fuel

You track your miles.
We'll handle the meals.